Striker Chef's Tuna Egg Sandwich

Name: Striker Chef's Tuna Egg Sandwich
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 can canned tuna; 6 boiled eggs; 4 slices bread; 5 tbsp mayonnaise (for filling) + a little (for coating bread); A little sugar; A little salt; A little pepper

A moist tuna egg sandwich made by finely mashing boiled eggs through a sieve for maximum softness, with some of the egg whites chopped for texture.

20 min Difficulty Easy Salads & light meals

Main ingredients

Canned tuna Eggs Bread slices Mayonnaise Sugar Salt Pepper

Ingredients needed

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Canned tuna Eggs Bread slices Mayonnaise Sugar Salt Pepper

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2 servings

Recipe

Prepare 6 boiled eggs. Finely chop about 1 egg's worth of the hard-boiled white with a knife and set aside to preserve its texture.
Mash the remaining eggs through a fine sieve using a spoon or spatula, pressing firmly to create a very smooth consistency.
Drain the canned tuna thoroughly using a sieve or cheesecloth to remove as much oil and moisture as possible, as excess can make the filling soggy and soak the bread.
In a large bowl, combine the finely mashed eggs, the separately chopped egg whites, and the thoroughly drained tuna.
Add 5 tbsp of mayonnaise, a little sugar, salt, and pepper to the mixture. Mix well until all ingredients are evenly combined to create the tuna egg filling.
Lay out the bread slices and spread a thin layer of mayonnaise on one side of each slice to create a coating. This prevents the filling's moisture from soaking into the bread.
Generously spread the prepared tuna egg filling evenly over the mayonnaise-coated side of the bread slices.
Cover with the remaining bread slices, gently press down with your palm to secure, trim the crusts if desired, and cut in half to serve.

Roughly chop one boiled egg, mash the rest finely through a sieve, and combine with drained tuna in a bowl.
Add mayonnaise, sugar, salt, and pepper, then mix well to create a moist tuna egg filling.
Spread the filling generously between bread slices lightly coated with mayonnaise, press gently, and cut to serve.

Cooking tips

Thoroughly draining the tuna oil is crucial for a neat filling that doesn't separate over time.
The key to a delightful texture is adding some chopped egg whites to the soft filling for a satisfying chew.
If the richness of mayonnaise is too much, you can substitute it with thick, creamy plain yogurt or Greek yogurt for a delicious alternative.
Coating the inside of the bread with a thin layer of mayonnaise or butter prevents the bread from becoming soggy, making it perfect for packed lunches.

Recommended for

Those who want to enjoy a high-quality brunch at home using canned tuna and eggs, rivaling cafe offerings.
Those seeking a sandwich with an appealing texture that melts in the mouth yet offers a satisfying chew.
Those who need tips for making lunchbox sandwiches that stay fresh and don't get soggy.

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Striker Chef's Tuna Egg Sandwich

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