Tangy Tuna Sandwich Bites |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is my twist on the sandwich you used to dread finding in your lunch box as a kid. Now updated and bite-sized, you might not mind so much. To me, the two best breads for this are a Jewish rye and a flax seed bread. It gives these little sandwiches a nice kick. Salt amounts should be adjusted to your personal taste. The vinegar makes extra salt a bit too much for some. Great for lunches, family functions, and afternoon tea. Ingredients:
6 -8 pieces whole grain bread, lightly toasted and fully cooled |
6 ounces albacore tuna |
1 egg, hard-boiled |
1 1/2 tablespoons light mayonnaise |
1/2 tablespoon brown mustard |
1/4 teaspoon balsamic vinegar |
1/4 teaspoon tarragon |
1/4 teaspoon paprika |
1/2 teaspoon fresh rosemary |
1/4 teaspoon ground thyme |
1/4 teaspoon fresh oregano |
1/2 teaspoon ground black pepper |
1/4 teaspoon ground fennel |
1 dash nutmeg |
1/4 teaspoon salt |
1/4 roasted red pepper (optional) |
Directions:
1. Using a whisk or large fork, mix mayonnaise, mustard, balsamic vinegar, tarragon, paprika, rosemary, thyme, oregano, black pepper, fennel and nutmeg in a medium-sized bowl until smooth.
2. Dice boiled egg into 1/4 inch pieces or smaller, crumble yolk. Add to seasoning mixture.
3. Drain all water from tuna, flake into bowl, mix until well coated.
4. Cut toasted bread into quarters.
5. Spoon tuna mixture onto bread, making small sandwiches.
6. Garnish with 1/4 inch wide slices, roasted red pepper, hold together with toothpicks for easy serving.
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