Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, tuna mayo sando. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Tuna Mayo Sando is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Tuna Mayo Sando is something which I’ve loved my whole life. They are fine and they look wonderful.

Free UK Delivery on Eligible Orders! Common tuna mayo variations: Tuna and Cucumber; Tuna and Sweetcorn; Tuna and Green Peppers; Tuna, Cucumber and Sweetcorn; Tuna, Cucumber, Red Onion and Sweetcorn; Before delving into this recipe, skip down the page and find out what canned tuna and mayonnaise to use and what preparations you need to make. The tuna sandwich is easy to make. Add bread crumbs to make it crispy and even more delicious.

To begin with this recipe, we must first prepare a few components. You can cook tuna mayo sando using 5 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Tuna Mayo Sando:

1. Get 1/4-1/3 sweet onion
2. Get 1/4-1/2 c Mayonnaise
3. Get 1 can solid white albacore tuna, drained
4. Prepare Asian White Toast or Shopukan
5. Make ready 2-3 tbsp butter, room temperature

Place two slices of Hovis medium slice bread on the work surface and spread over all your prawn mayo mix over one. Cut in half or thirds if your carrot is long. Add the vinaigrette to carrot mixture and toss to coat. Tamago Sando uses Japanese mayonnaise (with Kewpie mayo being the most recognizable) which gives the egg filling an extra tang and creaminess.

Instructions to make Tuna Mayo Sando:

1. Slice 1/2 a sweet onion thin, just over half or a quarter onion. Then cut crosswise to make a fine dice.
   1. Place in a fine sieve and rinse well under cool water. Shake out and squeeze out excess water with a paper towel. Place in a mixing bowl or container.
   1. Add drained tuna and break apart tuna well with a fork. Add enough Mayonnaise to moisten well bit mixture is still firm.
2. Cut crusts off slices of white toast. Butter both slices well.
3. Add 1/3 of tuna mixture to bread and pat into a uniform layer.
4. Cover with other slice of bread and wrap in parchment paper. Press under a heavy wooden cutting board for 5-10 mins. Cut in half.
5. Make bento side dish like Asian cucumbers and arrange in bento box.
6. Cover and add chopsticks. Refrigerate. Eat at lunchtime.

Add the vinaigrette to carrot mixture and toss to coat. Tamago Sando uses Japanese mayonnaise (with Kewpie mayo being the most recognizable) which gives the egg filling an extra tang and creaminess. If needed, you can use American mayonnaise, but the flavor complexity can be quite different. Many Just One Cookbook readers told me that they won't go back to American mayonnaise after trying Japanese mayo. If you get a chance, it's worth grabbing.

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