Try these creative tuna salad sandwich ideas to turn yesterdays boring sandwich into today's healthy culinary delight. Tuna has always been a great option for the health-conscious eater. It is a great source of amino acids and is high in Omega-3 fatty acids. The downside is the mercury factor. Tuna is considered to be low in mercury. The Environmental Protection Agency recommends that women and young children eat no more than 12 ounces per week.
A great twist on the tuna salad sandwich is to incorporate cucumber and swiss cheese. Any tuna salad sandwich begins with canned tuna. Albacore can be found in practically any grocery store. The rest of the ingredients are as follows: french bread, light mayonnaise, eggs, purple onion, Dijon mustard, cayenne pepper, one lemon, a sprig of parsley, Swiss cheese and a Persian cucumber (in lieu of lettuce).
Start off by poaching the eggs. First, boil water in a pot. Once the water is boiling, lower the temperature. Drop in the eggs and allow a cooking time of 10 -12 minutes. When the eggs are cooked, put them in a bowl and place the bowl in the refrigerator to cool.
Afterwards, dice the onion, mince the parsley, cut the cucumber into slices and set them aside. Open the can of tuna and put it in a mixing bowl. Drain the water. If it becomes too dry, feel free to add a teaspoon of olive oil. Sprinkle in a dash of salt, pepper and cayenne pepper. Squeeze in half a lemon and add the parsley.
When the eggs have cooled, take them out and peel away the shells. For the health-minded, remove the hardened yolk. Dice the egg and stir them into the tuna mix. Next, slice the bread and toast them until crispy. Spread mayo on one slice, mustard on the other. Spoon an ample portion of the tuna mix onto the bread. Finally, add the cucumber slices and a slice of swiss cheese.
This tuna salad sandwich has a nice blend of flavors and textures.