Tuning To Tuna

Recipe: Tuna Sandwich

We get these really soft, square-shaped, pull-apart buns here called "Butter Pavs". These kind of buns are mainly used in the Indian fast food dish Pav Bhaji.

Every time I see these freshly baked butter pavs in the shops, I start craving for a sandwich. So on this particular day, when I came home laden with these yummy buns, I was so happy to find that I had some canned tuna in my cupboard.

I love a Tuna sandwich anytime.

The tuna filling for this sandwich is easy to whip up and hardly takes about 10 minutes of stir-frying - just perfect for those days when you are famished and are looking for a satisfying snack.

This recipe for the sandwich filling is versatile. So in case you don't like tuna, it can be substituted with the meat of any other big fish or even cooked chicken mince or beef mince.


Tuna Filling


1 Medium Onion - finely chopped
Finely Crushed Ginger - 1/2 Tbsp
Cooked Tuna meat without bones and cut into small bite-sized pieces - 200 g (I used canned tuna. This can be substituted with the cooked meat of any other big fish or even minced chicken or beef.)
Curry leaves - 10 nos
Pepper (powdered) - 1/2 tsp
Chilli flakes - 1/2tsp
Oil for sauteing - 2 Tbsp
Salt to taste

Heat oil in a heavy bottomed pan or wok.

Add the onions to the hot oil and stir occasionally. When the onions become wilted and translucent, add crushed ginger.

Lower the flame and stir continuously till the ginger gets a nice roasted smell.

Add the chilli flakes and the curry leaves and keep stirring till the chilli flakes become maroon in colour and have a nice roasted smell.

Add the cooked tuna pieces and increase the flame to medium-high. Saute for 5 minutes or so. The tuna pieces will get broken down into smaller pieces in the process and also get lightly roasted.

Add pepper and salt to taste and switch off flame. If you are like me and do not like to bite into curry leaves while eating a sandwich, then pick out the curry leaves from the tuna filling.

Assembling the Sandwich

Tuna Filling from the above recipe - 2 Tbsp
Mayonnaise - 1 tsp
Tomato slices - 1 or 2
Chopped coriander leaves
1 Bun (or 2 Slices of bread) (use lettuce leaves for LCHF)
Mustard sauce (optional)

Mix the Tuna filling with mayonnaise. And slather this mixture over the bun/lettuce leaf.

Top it with a slice or 2 of tomato and chopped coriander leaves. If you like mustard sauce, add a couple of drops of that too. Cover it with the other half of the bun or roll up the lettuce leaf.


Try it and see for yourself. These are so easy to make and yet so yummy.


Behind the Scenes

All the dishes posted in this blog have been cooked by me. Some of the recipes are mine and some of them adapted / borrowed in which case, the link to the original source is provided.

I am also the photographer and the author behind this blog.

If you would like to borrow any of my recipes or photographs, please do let me know and link back to the original post on this blog.

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