Tuna Salad Sandwich
A very filling, lazy-person’s breakfast that’s very nutritious and high in protein, done in about 5 minutes. You can enjoy it with drinks like milk or coffee.
Ingredients and Tools
- Canned tuna in water (oil-packed is not recommended, it will be very greasy)
- Square sandwich bread slices
- Mayonnaise
- Russian pickled cucumber juice
- Cheese slices (optional)
- Ham slices (optional)
- Sandwich press
Measurements
- Water-packed tuna 65g
- Square sandwich bread slices 2 slices
- Mayonnaise 50 mL
- Russian pickled cucumber juice 10-15mL (adjust to personal taste)
Steps
- Pour the tuna, mayonnaise, and Russian pickled cucumber juice into a bowl, stir with a spoon, making sure to break up the tuna chunks; the mixture should be paste-like, then set aside
- Place 1 slice of bread on the sandwich press
- Spread the prepared tuna salad onto the bread; recommended 10-15ml
- Cover with the other slice of square bread, press the sandwich press, and turn it on
- When the sandwich press stops heating automatically, plate and serve
Notes
- The tuna salad can be refrigerated the night before
- The tuna salad is recommended to be refrigerated for no more than one week, and needs to be covered with plastic wrap
- Note: do not connect the sandwich press power before pressing to avoid safety issues. If you follow this guide’s process and find issues or ways to improve it, please submit an Issue or Pull request.