TUNA SANDWICHES: The Easy Recipe for a Quick and Tasty Lunch
Dear friends, how many times have you found yourself at noon with the classic question: “What do I make for lunch?” The answer is often the usual bar sandwich, perhaps unappealing and with ingredients of dubious origin.
What if I told you that you can make tuna sandwiches at home that are not only healthy and genuine but also incredibly tasty, rich, and satisfying? Today I’ll share my recipe to transform a simple sandwich into a true gourmet meal, capable of winning you over at the first bite!
Forget sad sandwiches and think big! These are not just simple “Tuna Sandwiches,” but a symphony of flavors and textures.
The heart is a generous filling of high-quality tuna in oil, paired with hard-boiled eggs, melty buffalo mozzarella, and a mix of fresh, crunchy vegetables like tomatoes and lettuce.
But the real secret, the touch that makes them truly special, are the two homemade sauces: a fragrant basil mayonnaise and a classic Genoese pesto. Together, they create an explosion of flavor that envelops every ingredient, while the baguette toasted in the pan adds that crunchy note that makes the difference.
Making good sandwiches doesn’t require chef experience, but attention to detail and a dash of creativity in the combinations.
These tuna sandwiches are proof that with a few ingredients and the right preparations, you can create a complete one-of-a-kind dish, perfect for an office lunch, a tasty snack, or even a light but characterful dinner. A balanced mix of carbohydrates, proteins, and vegetables that will energize you without weighing you down. And the best part is you can prepare them even in the morning before leaving!
Ready to discover all the secrets to perfect tuna sandwiches?
And if you want more ideas for filling your Sandwiches or Paninis, check out these appetizing recipes:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 2,206.93 (Kcal)
- Carbohydrates 61.21 (g) of which sugars 11.26 (g)
- Proteins 76.20 (g)
- Fat 186.83 (g) of which saturated 40.65 (g)of which unsaturated 121.45 (g)
- Fibers 5.21 (g)
- Sodium 2,520.38 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Perfect TUNA SANDWICHES Ingredients
- 2 baguette
- 10.5 oz tuna fillet (in oil)
- 4 eggs (hard-boiled)
- 10.5 oz tomatoes
- 2.8 oz lettuce (or other salad)
- 1 buffalo mozzarella (about 4.4 oz)
- 20 leaves basil
- 2 egg yolks
- 1.1 cups seed oil
- lemon juice (half a lemon)
- 1 pinch salt
- to taste balsamic vinegar (vinegar cream or glaze)
- 3.5 oz Genoese pesto
- extra virgin olive oil (to taste)
- to taste salt
Tools
- Small pot
- Bowl
- Immersion blender
Tuna Sandwiches: The Art of a Perfect Sandwich for Any Occasion
Hard-Boiled Eggs: Place the eggs in a small pot, cover completely with cold water, and bring to a boil. From the moment it boils, count exactly 8 minutes. Turn off the heat, drain the eggs, and immediately run them under cold water to cool quickly and make it easier to remove the shell. Once peeled, slice them thinly and lightly salt them.
Tuna: Drain the tuna fillets very well from the preservation oil. Transfer them to a bowl and coarsely chop them with a fork.
Mozzarella: Drain the buffalo mozzarella from its liquid and shred it by hand or cut it into cubes.
Vegetables: Wash the lettuce and dry it thoroughly with paper towels or use a salad spinner. Wash the tomatoes and slice them thinly. Put the lettuce and tomatoes in a bowl, season with a drizzle of extra virgin olive oil, and a pinch of salt.To prepare the basil mayonnaise, separate the yolks from the whites (you will only need the yolks).
In a tall, narrow container (perfect for an immersion blender), place the egg yolks, washed and thoroughly dried basil leaves, the juice of half a lemon, and the seed oil.
Immerse the immersion blender all the way to the bottom, turn it on without moving it for a few seconds, then start to lift and lower it slowly, maintaining contact with the bottom. Blend continuously until the mayonnaise starts to thicken and becomes creamy.
Taste and adjust the salt if necessary. Your fragrant basil mayonnaise is ready!Cut each baguette into 2 or 3 equal pieces, depending on the desired size for your sandwiches. Then, split each piece in half lengthwise, using a serrated knife.
Heat a non-stick pan with a light drizzle of extra virgin olive oil. When the pan is hot, place the bread slices with the cut side down. Toast them for about 1 minute until they are golden and slightly crispy. Be careful not to burn them!
Once ready, remove the baguettes from the pan and place them on a cutting board ready for filling.Final assembly of the sandwiches: On one of the toasted halves of the baguette, generously spread about 2 tablespoons of Genoese pesto. On the other half, spread a thin but even layer of basil mayonnaise.
Now distribute the other ingredients: the seasoned lettuce and tomatoes, the chopped tuna, the slices of hard-boiled eggs, and the buffalo mozzarella cubes.
Finish with a drizzle of balsamic vinegar cream for a sweet and sour touch.
Close the tuna sandwiches with the other half of the baguette and enjoy immediately!
NOTES AND SUBSTITUTIONS
For truly unforgettable tuna sandwiches, the quality of the ingredients makes the difference.
Tuna: Always choose good quality tuna, preferably in fillets and in oil. Natural tuna is lower in calories but often drier and less flavorful for a sandwich. If you use it, compensate with more sauces or a more generous seasoning.
Bread: Baguette is great for its crunchy exterior and soft interior, but you can also use sliced bread (which you can toast in a toaster), rye bread, ciabatta, or focaccia. The secret to the best tuna sandwiches is bread that holds up well to the filling!
Buffalo Mozzarella: Its sweet taste and creaminess are unique. You can substitute it with fior di latte mozzarella, thinly sliced smoked provola, or even a light spreadable cheese if you prefer.
Vegetables: Lettuce and tomatoes are classic, but you can enrich with sliced cucumbers, thinly sliced celery, arugula for a bitter touch, or grilled peppers.
Sauces: Basil pesto and basil mayonnaise are a winning combination. If you don’t like pesto, you can use just the basil mayonnaise and add taggiasca olives. Or try alternative sauces like hummus (for a Middle Eastern touch), tzatziki (for a fresh Greek note), or a simple lemon vinaigrette.
STORAGE
Tuna sandwiches are best enjoyed immediately after preparation when the bread is still crispy and the ingredients are fresh. If you make them in advance, I recommend assembling them at most 2-3 hours beforehand and storing them in the refrigerator, well wrapped in cling film to prevent the bread from becoming too soft. Basil mayonnaise, if prepared separately, keeps in the refrigerator in an airtight container for up to 2 days.
Creative Alternatives and Variations
These tuna sandwiches are a blank canvas for your creativity!
Niçoise Version: Add boiled green beans (1.8 oz), boiled potatoes in cubes (1.8 oz), and black olives. A tribute to the famous salad.
With Avocado: For creaminess and a supply of good fats, add a few slices of ripe avocado.
Spicy Touch: If you love spicy food, add a pinch of chili to the mayonnaise or some rings of fresh chili.
Melty Cheese: Instead of mozzarella, try slices of mild provolone or scamorza that you can slightly melt in the toasted sandwich.
Diverse Bread: Try using ciabatta or focaccia instead of baguette for a more substantial base for your sandwiches.
Usage and Pairings
Tuna sandwiches are a complete and versatile meal, perfect for different occasions:
Quick Lunch: Ideal for lunch breaks at the office, university, or for those working from home looking for a healthy alternative to the usual meal.
Hearty Snack: Great as a reinforced snack or to recharge after a workout.
Light Dinner: A perfect solution for a summer dinner when you don’t want to cook elaborate dishes.
Picnic and Outings: Easy to transport, they are the ideal ally for your outdoor moments.
Brunch or Buffet: Cut in half, they are a colorful and tasty addition to any buffet or brunch table.
Canned Tuna: An Evergreen in Our Pantry
Canned tuna is much more than a simple “dinner-saver”: it’s a real kitchen joker, appreciated worldwide for its versatility and high nutritional value. Its history has roots in the need to preserve fish, dating back to ancient techniques like salting and drying. The invention of the can in the 19th century revolutionized tuna consumption, making it accessible in every season and latitude.
Today, canned tuna is a staple of Italian and international cuisine. It is an excellent source of high biological value proteins, essential for building and maintaining muscle tissues. It’s rich in Omega-3 fatty acids (EPA and DHA), precious allies for cardiovascular and brain health. It also contains B vitamins, vitamin D, and minerals like selenium, phosphorus, and magnesium. Whether in oil or natural, tuna is a practical, tasty, and nutritious ingredient, always ready to turn a simple dish into something special. For your tuna sandwiches, I always recommend good quality tuna in oil: its richer flavor and less dry texture will make your sandwich irresistible!
FAQ (Frequently Asked Questions)
Can I prepare basil mayonnaise in advance?
Yes, basil mayonnaise can be prepared in advance! Store it in an airtight glass jar in the refrigerator. It will stay fresh for about 2-3 days. Be sure to use the freshest and cleanest ingredients for its preparation.
What is the best type of tuna to use for these sandwiches?
For these tuna sandwiches, I highly recommend good quality tuna fillets in oil. They have a more intense flavor and a softer, juicier texture compared to natural tuna, which can often be a bit dry in a sandwich. If you opt for natural tuna, be sure to dress it generously with good extra virgin olive oil.
What type of bread can I use if I can’t find a baguette?
Baguette is great for its crunchiness, but you can use many alternatives! Sliced bread (perhaps toasted), ciabatta, whole wheat bread, or even focaccia or pita bread for a different touch are perfect. Choose the bread you prefer; the important thing is that it is fresh and of good quality for your tuna sandwiches.
