I am not a fan of canned food so the only canned food I stock up at home are button mushrooms and whole tomatoes. L is different, he likes to try out different canned foods especially those that commonly appeared in our parents and grandparents daily cookings. He insisted to buy a can of sardine and a can of tuna in our latest grocery shopping trip and we spent a few minutes in negotiating the number and the size of can we should buy.
Yup, of course we bought the canned tuna. Tuna is very commonly found in sandwiches here but most of the time they are either served with onions or just a thin layer of butter spread on the white bread. I always miss this simple tuna sandwich recipe which my dad passed to me when I was 11. I used this recipe with the plain white bread and won in a sandwich making competition in my primary school. It is just a simple mix of egg and tuna but I personally think it is tastier than the tuna-onions combination. Now at the age of 29, I decided I should leave the cucumber slices to my childhood sandwich-making memory so I made some grilled tomatoes to go with the tuna-egg mixture. I used a grill pan in this recipe and I am really impressed with the grilled tomatoes. It has a BBQ-like flavours in the tomatoes and they’d turned so much sweeter after the high heat grilling.
As expected, the sandwiches were nice as a simple breakfast. It was nice to L but I felt something was missing. It took me a day to figure out that I used a different brand of butter in this recipe.
Isn’t It amazing how our memory decides our taste and preferences in food?
Isn’t lovely that there’s always a story (no matter how small it is) behind every food we eat?
Tuna egg sandwich & grilled tomatoes
Print recipe
| Serves | 4-8 |
| Prep time | 10 minutes |
| Cook time | 8 minutes |
| Total time | 18 minutes |
Ingredients
- 8 wholemeal soft rolls (mini burger size)
- 3 hard-boiled eggs (chopped)
- 1 can Tuna (185g, chunks in water)
- 4 red tomatoes
- 2 1/2 tablespoons butter (unsalted and spreadable)
- olive oil (for grilling)
- salt and pepper
Optional
- spring onions (finely chopped)
Directions
| Step 1 | |
| Cut the tomatoes into half. Use a spoon to scoop out the watery pulp and seeds. | |
| Step 2 | |
| Cut the soft rolls into half and place them on a grill pan on high heat for about 1 minutes or until the bread surface contacting the pan is well toasted. Remove the bread from the grill pan and set aside. | |
| Step 3 | |
| Mix tuna chunks and eggs in a large mixing bowl. Add butter in batches and mix evenly with the other ingredients. | |
| Step 4 | |
| Brush the grill pan and the cut side of the tomatoes with olive oil. Place the tomatoes on the grill pan on high heat with the cut side facing down. Grill the tomatoes for 2-3 minutes. Remove the tomatoes gently out from the pan using a spatula. Sprinkle with salt, pepper and some spring onions on top. | |
| Step 5 | |
| Place the tuna egg mixture on the bread and serve warm with the grilled tomatoes. | |
Note
You can put the grilled tomatoes into the sandwich instead of eating them separately. Replace spring onions with chives or basil leaves will make the grilled tomatoes a great side dish.
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