I love a good sandwich. One that tastes good enough to make my Hubby forget that I didn't really cook him dinner. I made this sandwich twice last week...hence the two different photos. I used different varieties of apples, once I put the chicory on top and once on the bottom (easier to eat)...but as long as all the components are there, you are in for a treat. This really brings lame ol' tuna to new heights. The second time I made this (in one week), I upped the ante with a great side dish. Roasted Cauliflower with Tahini Sauce. It was the perfect complement.
Spicy Tuna Salad Sandwich with Apple and Chicory
Origin: Impeccable Taste, Jaime
Notes: Oh! Did I mention that this is really easy to put together? Maybe that's why I made it twice during such a busy week. I like to eat these sandwiches open faced, but feel free to put a lid on it.
Bread, 2 good buns, or a piece of a baguette (I used a 12 grain fennel baguette - amazing!)
1 can chunk light (or white) tuna (packed in water)
1 tablespoon Sriracha sauce
2 tablespoons mayonnaise
2 green onions, finely sliced (white and most of the green)
1 cup chicory, roughly chopped (or other bitter greens)
2 teaspoons cider vinegar
1 teaspoon olive oil
1 crispy apple, cored and sliced thinly (I've used Granny Smith and MacIntosh)
2 tablespoons honey mustard (or sweet mustard)
salt and pepper
In a medium bowl, combine tuna, Sriracha, mayonnaise and green onion. Season with salt and pepper and mix.
In a separate bowl, toss chicory with the cider vinegar and olive oil, season with a little salt and pepper.
When you are ready to assemble your sandwich, slice the apple. Spread a tablespoon of mustard on your bread, layer with greens, tuna salad and apple (or tuna, apple, greens...whatever).
Makes 2 generous sandwiches.
Roasted Cauliflower with Tahini Sauce
Origin: Adapted from, Saveur Magazine
Notes: Tahini, is a paste made from ground sesame seeds. Tahini sauce is made by adding lemon juice, garlic and salt. When you mix the tahini and lemon juice the mixture will seize up, the warm water indicated in the instructions will loosen the mixture. This is a very versatile sauce that can always be found on the table at a Middle Eastern feast. It is also great used as a salad dressing for a cucumber and tomato salad or on chicken or fish.
3 tablespoons extra-virgin olive oil
2 teaspoons ground cumin
1 head cauliflower, cored and cut into florets
salt and pepper
1/4 cup tahini
1 clove garlic, minced
juice of 1/2 lemon
Heat oven to 450 degrees. On a baking sheet, toss cauliflower with the oil and cumin, season with salt and pepper. Spread cauliflower into a single layer, bake for about 25 minutes stirring once midway through roasting. Cauliflower should be browned in spots and tender.
In a small bowl, whisk together the tahini, garlic, lemon juice, and 1/4 cup warm water, season with salt.
Serve cauliflower hot or at room temperature with tahini sauce.