SANDWICH ESSENTIALS: AWESOME TUNA AND COLESLAW

Sandwich Essentials: Awesome Tuna and Coleslaw image

I love a good tuna sandwich, but sometimes I like a tuna sandwich with a bit of crunch. So, I added some coleslaw to the recipe, a few other bits-and-bobs, and there you go. This recipe will make two yummy, crunchy tuna sandwiches. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Time 11m

Number Of Ingredients 17

Ingredients

PLAN/PURCHASE
THE SANDWICH
5 oz tuna, water packed (1 can), more on this later
3 oz coleslaw, more on this later
1 - 2 Tbsp mayonnaise, plain variety
1 Tbsp relish, dill variety
salt, kosher variety, to taste
black pepper, freshly ground, to taste
2 medium kaiser rolls, or bread of choice
OPTIONAL ITEMS
frank's hot sauce
white pepper in place of black pepper
lettuce leaves
thin slices, fresh tomato
provolone cheese slices
chips or fries
a nice pickle wedge

Steps:

1. PREP/PREPARE
2. It is no secret that my favorite tuna is Wild Planet... Not just because they are sustainably fished, but it tastes so dang good. If you can get it, I would suggest you give it a try. Regardless of your choice, make sure it is water packed. https://www.wildplanetfoods.com
3. The coleslaw I am using is a typical variety, much like a Kentucky coleslaw. Here is the recipe that I used: https://www.justapinch.com/recipes/side/vegetable/andy-s-amazing-coleslaw.html?r=3
4. Gather your ingredients (mise en place).
5. Drain the tuna, add to a bowl with the other sandwich ingredients, and lightly toss, until just combined.
6. Chef's Note: If you substitute white pepper, for the black, you will get more of a "sweet" heat. In addition, if you add a dash or two Frank's hot sauce, you will give it a bit of a savory kick that goes quite well with the coleslaw.
7. Divide the tuna, and add half each to the bottom of two toasted buns.
8. Chef's Tip: I added some butter lettuce leaves to the toasted buns for two reasons: First, I like butter lettuce. Second, it insulates the bun from the tuna, and helps keep it from getting soggy.
9. If you want to kick it up, add two thinly-sliced tomatoes, top with a piece of provolone, and stick under a broiler, for about 30 seconds. Mmmmmm.
10. Chef's Tip: If you are using the tomatoes, sprinkle a bit of salt, and black pepper on them before adding the provolone. Tomatoes just beg for salt and black pepper.
11. PLATE/PRESENT
12. Serve with chips or fries, a nice pickle (sweet or dill), and maybe a few tall cold ones. Enjoy.
13. Keep the faith, and keep cooking.