Rock Band Tuna Sandwich Recipes

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TUNA CRUNCH SANDWICHES



Tuna Crunch Sandwiches image

A tuna salad and potato chip sandwich may not be quite as classic a pairing as peanut butter and jelly, but it is, anecdotally, many middle-schoolers' first forays into experimenting with flavors and textures, and no less delicious. Beyond crunch, chips also add stability to the sandwich, holding the tuna salad in place as you eat. There's no wrong way to make the sandwich, but seasoning tuna salad with red onion and celery, plenty of olive oil and little lemon juice, and using kettle-style salt and vinegar potato chips are especially alluring. There's the word "optional" next to the most optional ingredients, but consider every ingredient other than the tuna, bread and chips to be adaptable according to your own taste (or how your mom made it).

Provided by J. Kenji López-Alt

Categories     dinner, for two, lunch, quick, weeknight, sandwiches, main course

Time 5m

Yield 2 sandwiches

Number Of Ingredients 13

1 (5-ounce) can solid white albacore or skipjack tuna (see Tip)
1 hard-boiled egg, peeled
1 celery rib, finely minced
3 tablespoons extra-virgin olive oil (see Tip)
2 tablespoons finely minced red onion, shallot or scallions
2 tablespoons finely minced fresh parsley, chives, tarragon or a mix (optional)
2 tablespoons mayonnaise, plus more for spreading (see Tip)
1 tablespoon sweet pickle relish or chopped dill pickles (optional)
2 teaspoons freshly squeezed lemon juice
A few large handfuls of hearty potato chips or corn chips (see Tip)
Salt and black pepper
4 slices thick, soft sandwich bread, such as Texas toast, toasted, if desired
2 lettuce leaves, such as iceberg, romaine, green leaf or Bibb

Steps:

  • Open the can of tuna, leaving the lid in place after opening it. Invert the whole can over the sink and press the lid into the tuna firmly to squeeze out as much excess water or oil as you can. (Be careful not to cut your fingers on any sharp edges). Transfer the tuna to a medium bowl.
  • Wash your hands well, then grab the boiled egg and squeeze it through your fingers into the bowl with the tuna. Add the celery, olive oil, onion, herbs (if using), mayonnaise, relish (if using) and lemon juice. Using a fork, gently fold together all the ingredients, trying to leave the tuna in relatively large chunks. Grab a few chips and, using your hands, crumble them into the bowl. Season lightly with salt and pepper, and fold again to combine. Taste and adjust seasoning to taste - more salt, pepper and lemon juice if it tastes bland, and more olive oil or mayonnaise if it tastes dry.
  • When ready for lunch, spread each slice of bread generously with mayonnaise. Place lettuce on each bottom slice of bread, then top each with half of the tuna salad mixture. Add a generous handful of potato chips on top of each (more than seems reasonable), then close the sandwiches. Press down firmly so the chips break and embed themselves into the tuna salad and the bread. Cut into triangles and serve with extra chips on the side.

ROCK BAND TUNA SANDWICH



Rock Band Tuna Sandwich image

I was in the mood for a tuna sandwich for dinner one night, and I just threw some ingredients in the tuna and mixed it all together. It doesn't have anything crazy in it like blueberries, or anything, but I basically followed the stuff that is usually in salmon/tuna patties. I didn't measure anything when I made this, so feel free to put more or less of whichever ingredient that you like. I was playing Rock Band while I was eating this, and I thought to myself: "Dang, this is a GOOD sandwich!" So here I am - sharing it with you. Rock on! :)

Provided by Greeny4444

Categories     Lunch/Snacks

Time 5m

Yield 2 sandwiches

Number Of Ingredients 9

1 (7 ounce) can chunk light tuna, in water
2 tablespoons mayonnaise (I use the kind with olive oil, or use Miracle Whip if you prefer)
2 teaspoons dry onion flakes (or fresh onion equivalent, I was lazy)
1/4 teaspoon cayenne pepper
1 teaspoon garlic powder, heaping
1 1/2 teaspoons dry parsley flakes
4 slices bread (I usually use whole wheat, but I had white whole wheat that was really soft and was PERFECT)
2 slices American cheese
dill pickle slices

Steps:

  • Drain the tuna, and mix the first 6 ingredients in a small bowl (I use a tupperware container, so I can just stick the extra in the fridge). You may need more or less mayonnaise/Miracle Whip depending on your preference.
  • Place 4 pieces of bread on a plate, each separately.
  • Divide the tuna equally in half between two pieces of bread (I find a fork to be the optimal utensil to carry out this task).
  • Place dill pickles on top of the tuna.
  • Put one slice of cheese on top of the pickles, and cover with the other slice of bread.
  • I recommend cutting this in half, because there's a lot of tuna, and the pickles will slide out when you bite.
  • Take a bite, and think to yourself: "Dang, this is a GOOD sandwich!" :).

Nutrition Facts : Calories 583.3, Fat 15, SaturatedFat 4.1, Cholesterol 42.7, Sodium 1173.5, Carbohydrate 70.6, Fiber 21.6, Sugar 9.2, Protein 52.5

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