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sandwich essentials: loaded tuna & egg salad

a recipe by
Andy Anderson !
Wichita, KS

I love a good egg salad, and I love a good tuna salad; however, for some mysterious reason, I have never combined the two together… until now. I played about with a couple of batches of this recipe, until I liked what I tasted. I worked on it through the late evening, and wee hours of the morning. I do all my best work in the middle of the night. So, you ready… Let’s get into the kitchen

serves 2
prep time 1 Hr
method Stove Top

Ingredients For sandwich essentials: loaded tuna & egg salad

  • 2 slice
    bacon, cooked crispy and chopped
  • 1 stalk
    celery, finely diced
  • 2 Tbsp
    walnuts, rough chopped
  • 3 Tbsp
    mayonnaise, plain variety
  • 2 Tbsp
    relish, sweet variety
  • 2 Tbsp
    parmesan cheese, freshly ground
  • 2 tsp
    fresh dill, chopped, or 1 teaspoon dry
  • 1 tsp
    dijon mustard, i prefer grey poupon
  • 1 tsp
    prepared horseradish
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • 2 lg
    hard-boiled eggs, peeled and chopped
  • 5 oz
    tuna, more on the tuna later
  • lettuce leaves, as needed
  • 4 slice
    bread, i like rustic varieties
  • 1 md
    thinly-sliced garden tomatoes, for topping
  • micro-greens, for topping

How To Make sandwich essentials: loaded tuna & egg salad

  • 1
  • 2
    The best egg salad begins with the best hard-boiled eggs. I will not recommend any specific way to hard-boil eggs, simply because I am convinced that there is no single way that will work for everyone. With that said, the finished product should have firm whites with a bright-yellow yolk, and no green ring.
  • 3
    I make this recipe two ways: with eggs that are firmly cooked, and with eggs where the yolks are a bit runny. For this recipe, we will use firm “hard” boiled eggs.
  • 4
    Another important ingredient is the tuna, and for me the choice would be albacore. Albacore is a larger fish with a lighter colored flesh, a firmer texture, and a milder flavor than other brands. My absolute favorite brand is: Wild Planet. They are 100% sustainably pole and line caught, and they are not packed in oil or water… just nothing but pure tuna, and a bit of sea salt. I can pick up a can of Albacore tuna from another brand for $2.30 a can. Wild Planet costs around $3.80. If you cannot get Wild Planet tuna, no worries, just get tuna packed in water, not oil.
  • 5
    Lastly, let us talk about ratio. I tried using more eggs than tuna, and vise/versa. I finally settled on a 50/50 ratio. So, since I am using 5 ounces of tuna, I will use 5 ounces of eggs. Two large eggs come out to almost exactly 5 ounces.
  • 6
    Gather your Ingredients (mise en place).
  • 7
    In a large bowl, combine the bacon, walnuts, celery, relish, dill, Dijon, horseradish, Parmesan cheese and mayonnaise.
  • 8
    Mix together, then add some salt and pepper, to taste.
  • 9
    Add the chopped eggs and tuna, then gently fold into the sauce.
  • 10
    Cover and place in the fridge for 1 hour. This will give the ingredients a chance to know one another.
  • 11
    Toast the bread, and add a light layer of lettuce to two of the bread slices (toasting is optional).
  • 12
    Add half of the egg/tuna salad to each half.
  • 13
    Add a few thinly-sliced tomatoes.
  • 14
    Add some micro-greens.
  • 15
    Cover with the other bread slices.
  • 16
  • 17
    Serve with some chips, fries, or whatever you choose. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.

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