Tuna Fish Sandwich All Grown Up
Elevate your lunch routine with the irresistibly sophisticated "Tuna Fish Sandwich All Grown Up"! This modern twist on the classic tuna sandwich combines tender, olive oil-packed tuna with creamy mayonnaise, zesty Dijon mustard, tangy capers, and fresh parsley for a flavor-packed tuna salad like no other. Crispy sourdough bread, golden from a light buttery griddle press, cradles this savory filling, layered with peppery arugula and juicy tomato slices for a fresh, vibrant bite. Perfect for a quick yet indulgent gourmet meal, this 15-minute recipe is an ideal choice for anyone craving a rich yet refreshing sandwich. Whether for a casual lunch or a cozy dinner, this tuna melt-inspired masterpiece promises to transform your sandwich game!
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Recipe Information
Ingredients
- 2 5-ounce cans canned tuna (packed in olive oil)
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon capers
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons lemon juice
- 1 stalk celery, finely diced
- 2 tablespoons red onion, finely chopped
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
- 4 pieces sourdough bread slices
- 2 tablespoons butter, softened
- 1 cup arugula leaves
- 1 medium-sized tomatoes, thinly sliced
Instructions
In a medium mixing bowl, combine the drained tuna, mayonnaise, Dijon mustard, capers, parsley, lemon juice, celery, red onion, salt, and black pepper. Mix well until the ingredients are evenly distributed and the tuna salad is creamy.
Taste the tuna mixture and adjust the seasoning if needed (more salt, pepper, or lemon juice can be added based on preference).
Butter one side of each slice of sourdough bread.
Heat a skillet or griddle over medium heat. Place two slices of bread, butter-side down, onto the skillet.
Spread an even layer of the tuna salad onto the unbuttered side of each slice of bread in the skillet.
Top the tuna salad with arugula leaves and thinly sliced tomatoes.
Place the remaining two slices of bread on top of the sandwiches, butter-side up.
Cook the sandwiches for 2–3 minutes on each side, pressing gently with a spatula, until the bread is golden brown and crispy.
Remove the sandwiches from the skillet and let them cool for a minute before slicing in half.
Serve immediately and enjoy your elevated tuna fish sandwich!
Nutrition Facts
Calories |
1634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.5 g | 122% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 3171 mg | 138% | |
| Total Carbohydrate | 91.8 g | 33% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 8.9 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 177 mg | 14% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1457 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
