Serve these hearty sandwiches with fresh apple slices or a tossed green salad.
3 tablespoons finely chopped red onion
3 tablespoons organic canola mayonnaise
1 teaspoon grated lemon rind
1/4 teaspoon fennel seeds, crushed
1/4 teaspoon freshly ground black pepper
3 slices center-cut bacon, cooked and crumbled
2 (5-ounce) cans albacore tuna in water, drained and flaked
8 slices sourdough bread
4 (1/2-ounce) slices provolone cheese
How to Make It
Combine first 7 ingredients in a medium bowl, stirring well to coat. Place 4 bread slices on a flat surface; top each bread slice with 1 cheese slice. Divide tuna mixture evenly among bread slices; top each serving with 1 remaining bread slice.
Heat a large skillet over medium heat. Lightly coat sandwiches with cooking spray. Place sandwiches in pan; top with another heavy skillet. Cook 3 minutes on each side or until lightly browned (leave skillet on sandwiches as they cook).
This would be good for dinner in a pinch, but not good enough to have on a regular basis. Canned tuna is very dry and bland to me, so dressing it up sufficiently is a challenge. I did have to sub 2% Greek yogurt for some of the mayo as I didn't have enough, but I added some olive oil to compensate. And maybe the onion would have made a difference (my husband doesn't like it) as well, but I did add some onion powder. I would LIKE to like this, however; and if I had occasion to make this again I might try it with the onion and mayo and bump up the lemon zest and spices.
I wasn't altogether crazy about this sandwich. I really liked the fennel in it, but I agree with the person who said the bacon was unnecessary (and I am the biggest bacon lover!). Definitely goes in the category of good, solid recipes.
This is THE BEST tuna sandwich I have ever had. I made it first when Hubby was out of town because it looked easy to make for one. I loved it so much I made it again a couple of weeks later to share with Hubby. YUMMMY!
I thought this was better the next day. I did sub the bacon for turkey bacon, but that wasn't the flavor I thought it was missing. Maybe adding lemon juice as well as the rind would give it more zing. Or maybe some capers? I just thought it wasn't spectacular. I served it with a spinach and Braeburn apple salad with a honey dijon vinaigrette. It was a nice compliment to the meal.
We LOVE this recipe!!! However - I use chicken instead of tuna. Specifically I use Perdue Short Cuts Chicken Breast. If I use the Southwestern Style I omit the spices in this recipe. If I use the Grilled Style I use all the spices.
If I use the onion, I saute it in the leftover bacon grease. We don't like raw onions.
My husband made this for lunch today...it was very good although be sure to finely dice the onions. He did not chop them enough and it was overpowering. Also, we thought it should have a bit more bacon. It was a lot of effort for a tuna sandwich.