1.5
2 ratings

Spicy Tuna & Egg Salad Sandwich

tuna
Jane Bruce

The combination of tuna salad and egg salad is inspired by a frequent sandwich made by my mother, and this recipe is spruced up with a spicy idea from a previous SWAT ingredient. With the addition of some good bread and an herb salad mix (or watercress, if you can find it), it is a sandwich most might not think of making, but one that makes lunch (or breakfast) so much better.

Ready in
25 m
15 m
(prepare time)
10 m
(cook time)
4
Servings

Ingredients

For the egg salad

  • 4 hard-boiled eggs, peeled and chopped
  • 1 Tablespoon mayonnaise
  • 2 Teaspoons Dijon mustard
  • 2 Teaspoons spicy mustard
  • Paprika, to taste
  • Salt and pepper, to taste

For the spicy tuna salad

  • One 5-ounce can chunk white albacore, drained and mashed with a fork
  • 1 Tablespoon mayonnaise
  • 2 Teaspoons Sriracha
  • Salt and pepper, to taste

For the sandwich

  • Bread (of your choice)
  • Herb lettuce mix or watercress

Directions

For the egg salad

In a large bowl, lightly mix the eggs with the mayonnaise and mustards, making sure to fold in the ingredients without actually mashing them together. Season with a couple of dashes of paprika, and salt and pepper to taste. Refrigerate until ready to use. 

For the spicy tuna salad

In a small bowl, mix the tuna, mayonnaise, and Sriracha. Add salt and pepper to taste. Place in the refrigerator to cool. 

For the sandwich

Combine a thin layer of the spicy tuna salad and a slightly thicker layer of the egg salad on 1 side of your sandwich bread. Add your desired amount of spring herb mix or watercress, and top with the final layer of bread. Serve and enjoy!