{ pressed tuna sandwich }

Today is my Friday. I know it's Thursday for real, but I'm lucky enough to start the weekend a day early this week. So, today's recipe is planned with Friday in mind already. I'm expecting my parents to arrive here soon. Exciting, since they don't get to visit very often. We will be celebrating my brand new degree (Bachelor of Media!), and enjoying the city this weekend.

This pressed tuna sandwich has a lot of things going on, but everything tastes so good together. If you ask me, a thick slice of this sandwich and a handful of chips on the side accompanied with your favorite drink, is the perfect weekend night food. Relax and enjoy the weekend! I'll see you Monday!

 

Ingredients (serves 4-6)

- a loaf of rustic whole wheat bread
- 4 tablespoons red pesto
- a few leaves of crunchy lettuce
- a small handful of fresh basil
- 2 hard boiled eggs

{ veggie filling }
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon dijon mustard
- 1 small red onion
- 1/3 cucumber

{ tuna filling }
- a can of tuna (in water)
- 1 tablespoon mayo
- salt & pepper

Cut the bread loaf in half lengthwise. I find whole wheat bread with a crunchy top the best for this. Tear out most of the soft center of the bread. (The leftovers could be used to make bread crumbs.) Spread red pesto generously on both sides. Place lettuce and basil on top of the pesto.

In a small cup, mix olive oil, white wine vinegar and dijon mustard. Peel and cut the onion into long strips. Thinly slice around 1/3 of a cucumber. In a bowl, combine the cut onion and cucumber with the dressing. Spoon the mixture on on both sides of the bread. Top with sliced had boiled eggs.

To prepare the tuna filling, mix well drained canned tuna with mayo. You can also use creme fraiche or thick sour cream instead of mayo (or a mix of two). Season with salt and pepper. Spread the mixture on top of the eggs on both sides, and it'll work as glue making it easier to close the sandwich.

Close the sandwich, and wrap it tightly in plastic wrap. Refrigerate with a weight on (a heavy plate or cutting board is good for this) for about an hour. Using a sharp bread knife, cut into thick slices. Serve with chips. And oh, why not beer too.

Comments

[Heidi]

Mmmmm, looks delicious! I have to try this soon.

Congrats for your degree! It feels so much nicer knowing that a important thing like that is finished and done for good. Be free to feel reliefed!

And have a great weekend.

[tiina]

Thank you, Heidi! It's definitely a place for celebration:) Happy weekend!

[Tracy]

this sounds like a fantastic lunch! I'll definitely have to try it.

congrats on your degree, too! I got mine last year and its such a great feeling to be done! enjoy your weekend. x

[Tracy (Amuse-bouche for Two)]

Sounds so good. This is making me very hungry for lunch...I think I might like this toasted panini-style. What a treat.

[Thao]

OH my gosh. This made me so hungry just now. I love hard boiled egg in salads. Especially tuna salad. Enjoy your long weekend!

[fresh365]

Congrats on the degree! Have a wonderful weekend celebration!

[Sonia]

yeeeeepie, warm congrats for your degree, Tiina !!!! That's awesome !
That sandwich got me hungry (and it's only 09am ! LOL) except that I hate cucumber. :P Mmmm.
Have a great weekend ! xoxoxo

[tiina]

Thank you! The graduation ceremony was on Friday, and we had a fun weekend with my family visiting here - good food and lots of laughs:)