Tuna and egg sandwich on pita bread, a different version
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Total: 13 min Diners: 4
Tuna and egg salad is very mythical in the United States, one of those popular recipes that has been included in different sandwich preparations for being easy to preserve and enjoy. The truth is that nothing can go wrong if we are talking about a perfect balance of tuna (canned), boiled egg and mayonnaise properly seasoned to give the whole a particular grace. Although a normal olive oil mayonnaise plus tuna is always a winning combination; breakfast of a lifetime on toast at my father’s house, to top it all off.
On this occasion, although this mixture could be served as is on a bed of lettuce, I have introduced the tuna with the mayonnaise inside a freshly toasted pita bread. The contribution of the egg comes with a single five-minute cooking that allows the yolk to be still very liquid and creamy, becoming one more sauce in the whole and making everything mellow. As green leaves, a little spinach, although some watercress or arugula sprouts would also be good, and nothing else. Actually it is a sandwich that we will make it in the 5 minutes it takes the eggs to cook.
Despite having the mayonnaise and egg in common with the egg and tahini pitas we already made, this other version has little to do, which could also be made using another format of breads such as Kayser type bread rolls or, if we do not want to turn on the oven, a naan bread, some crumpets in the purest English style or a flat bread of yogurt and parsley, more similar to the Indian paratha. Of course, if you make homemade pita bread the result of the sandwich will be much better, an example of this is the sandwich of chicken meatballs in pita bread and yogurt sauce that we already proposed some time ago; you can also choose to make whole wheat pita bread.
As you will see, we moved away from the more traditional tuna and egg sandwich, which is equally delicious, but the reality is that when we talk about two breads (or two parts of one on each side) the possibilities are endless. We could eat a different sandwich every day and not get bored, and they are always an easy alternative for those days when you don’t know what to prepare: the emergency sandwich! On this occasion, to celebrate that we are in Spain, the mayonnaise is homemade is a must although if you prefer for your sandwiches you can always opt for light ingredients that always look good in a sandwich.
How to make a tuna sandwich with egg
Ingredients
. Pita bread, 4 pc Free-range eggs, 4 pc Spinach, 120 g Salt, c/s Mahonnaise, 150 g Shallot, 2 pc Chopped parsley, 2 tablespoons Dijon mustard, 15 g Sweet paprika, 1/2 teaspoon Celery, 30 g Capers, 30 g Canned tuna, 100 g
Step 1
Heat plenty of water in a saucepan. When it comes to a boil, very carefully introduce the eggs and lower the heat so that they cook with boiling but without much gushing so that the shell does not crack. Prepare a bowl of cold water with ice.
Step 2
While the eggs are cooking, assemble the mayonnaise: put the egg in the base, cover with the oil and emulsify with the whisk. First without moving it at all and then raising it little by little – very little by little – so that it introduces the rest of the oil and does not cut. Add salt, a few drops of lemon juice, mustard, paprika and black pepper and mix well.
Step 3
Drain the eggs from the boiling water after six minutes. It is highly advisable to set a timer so that you don’t run out of time. Remove the eggs to cold water with ice to cool them quickly. When the eggs are cool to the touch, peel them very carefully because they will be very tender inside, set aside.
Step 4
Peel and chop the shallot very finely, chop the parsley, capers and celery very finely. Drain the tuna from the can very well and mix it with everything else, add if you want a little spice to taste. To obtain an unctuous mixture and not liquid, add the amount of mayonnaise that each one likes.
Step 5
Toast the pita breads lightly in a frying pan with a little butter and, being careful not to burn them, open them well. Fill with the spinach lightly seasoned with oil and salt, add the tuna mixture and finish with an egg broken in half just as it is inserted into the bread, so that the yolk is completely inside. Add a little salt to the egg first.
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