Tuna and Egg Salad Sandwich

Sunday, March 1, 2015

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For lunch in Manhattan there is no limit to food options. In fact, downtown where I work, lunch food is the only option (it becomes a ghost town after work and a lot of places that cater to the lunch crowd close before dinner time). I have tried most places in the area, from various lunch chains that have lines outside the door, to small independent shops, to a few classic delis where you can get a warm pastrami sandwich (no taylor egg on a roll, they might throw stuff at you). But after a few disappointments and to save money, I started bringing my own lunch.

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This recipe is similar to a typical deli style tuna salad (except it does not come from a metal tub where it's been living for long enough to acquire a crust). I added an egg, because I wanted both a tuna salad and an egg salad and couldn't choose.

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For other deli-sandwich type options (and if you don't want to mix tuna and eggs), check out our other version of the tuna salad, an egg salad, and a Norwegian shrimp salad.


Tuna and Egg Salad
(enough for 2-3 sandwiches)

You will need:
2 hardboiled eggs
1 celery stick, finely chopped
1 can tuna, drained
1 scallion, finely chopped
1 1/2 tbsp dill
Salt and pepper to taste
Juice of 1/4 lemon, or to taste
3 tbsp your choice of mayo, sour cream, or greek yogurt

Directions:
1. Bring a small pot of water to a boil. Carefully submerge the eggs and cook until hardboiled, about 10 minutes. Cool under cold water.
2. Peel and chop the eggs and place in a mixing bowl, add celery, tuna, scallion and dill and mix. Season with salt and pepper and drizzle with lemon juice. Add mayo (or sour cream or yogurt, whichever using). Mix well to combine. Serve as is or on toasted bread with sliced cucumbers and tomatoes.

1 comments:

Angie Schneider said...

This is my kind of sandwich, Kat. Bet it would be great to fill the pita pockets too.

 

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