I’m very happy to share my tuna sandwich recipe with you today. I’ve been making this simple but delicious sandwich for years and years, even when I lived in Korea. Western-style sandwiches are popular in Korea for lunchbox items. Every time I made them my friends in Korea wanted to know the recipe, and as you see in the video my friends in LA like them, too!
The secret to this sandwich is to use a lot of fresh green vegetables to keep it light and refreshing. Fresh cucumber in particular will keep it cool and crisp, and I just love the smell of it. Many Americans use pickles to the same effect, but I prefer cucumbers.
Mayonnaise is not a traditional Korean ingredient but it is used in many ways especially when we make sandwich. We also use it for Korean-style fruit and vegetable salad and potato salad. If you like these recipes, then someday I’ll make a video for them! Happy cooking!
Ingredients (makes 2 sandwiches):
- 4 slices of multi-grain bread, toasted
- 1 hard-boiled egg, shelled
- 8.8 ounces of canned tuna in oil or water (1 can of Korean tuna is the perfect size)
- ½ cup seedless cucumber, chopped
- ¼ cup chopped onion
- ½ teaspoon salt
- ¼ cup mayonnaise
- 4 leaves of lettuce or thick iceberg lettuce leaves, washed and pat dried with paper towel
- ½ cup radish sprouts, washed and pat dried with paper towel
- ¼ teaspoon ground black pepper
- Combine the cucumber and onion in a small bowl with the salt. Let it sit for 5 minutes, then put the mixture into a cotton cloth or strong paper towel and squeeze out the excess water. Put it into a mixing bowl when finished.
- Drain the oil (or water) from the tuna. Put it into a strainer and press out even more, then put it into the mixing bowl with the cucumber and onion.
- Add the egg, salt, mayonnaise, and ground black pepper. Mix all the ingredients well and make sure the egg gets broken up into small pieces.
- Toast, grill, or pan-fry 4 pieces of multi-grain bread until the surface of the both sides turns slightly brown and crunchy.
- Place 2 slices of bread on the cutting board. Add a few leaves of lettuce to each slice of bread. Divide the tuna mixture into 2 and spread it to each slice of bread. Add radish sprouts and a piece of bread to the top. Cut them into halves and serve.