I love tuna salad. I love egg salad. Rather than choose between them, put them together, and you've got a marriage made in tastebud heaven. The ingredient that holds it together is the sweet pickles. I first made it with sweet and spicy pickles, and have since used a combination of bread and butter pickles (sweet) and spicy dill pickles. I am not exacting with amounts, since different palates prefer didn't pungencies - I will say that I like strong flavors, which means lots of pickles and onions :)
Tuna Egg Salad
1 can of albacore tuna, flaked
2 hard boiled eggs, chopped
chopped pickles (sweet & spicy), to taste (I use about 3-4 tablespoons)
onion, finely chopped, to taste (I use about 1-2 tablespoons)
mayonnaise, to taste (I use about 2-3 tablespoons)
dried dill weed (optional)
black pepper (optional)
Mix it all up, folding in the chopped eggs last.
Serve as is, in a sandwich, or my favorite way (as pictured) - on crackers...specifically Trader Joe's whole grain seed crackers and Ak-Maks (also whole grain, also sold at TJ's).
Good quality canned salmon (I get it at Costco) is healthier and less expensive than smoked salmon, and it can even taste like it...if you use the secret ingredient.* I developed this recipe to get my lox fix when the real thing can't be had - it's good on bagels, sourdough, or for dipping. If you want zing, add horseradish. If you want crunch, stir in chopped celery or pickles or olives. Hard boiled eggs could also work well. I generally put garlic and onion powder in everything, so if it seems to be lacking, try those.
Poor Man's Lox Schmear
2 7-oz cans of salmon, drained and flaked
4 oz cream cheese
1/4 C mayonnaise
1 T lemon juice
1 T red onion, chopped finely
1 T capers
3 T fresh dill (or 1 T dried)
*1-2 t liquid smoke, to taste
1 t worcestershire sauce
Flake salmon with lemon juice. Stir in other ingredients. Mix in cream cheese last. Chill for at least two hours.
Amounts are approximate - I don't measure when I create recipes.
I'm always surprised at how difficult it is to create a delicious sandwich. It seems so simple, but most of my experiments yield subpar results -- good, but not grand. So today, after skipping breakfast, it was especially rewarding to bite into a lunchworthy sandwich.
I almost called it an Italian Reuben because it has basil, tomatoes, and mayo instead of thousand island, but seeing how it doesn't have corned beef or sauerkraut, and dijon is French, it didn't seem to fit.
I suspect you could get away with changing at least one ingredient and still get something yummy (like mozzarella instead of swiss, or whole wheat instead of rye, or early girls instead of heirlooms). Whatever you do, though, the kosher dill pickle on the side must be the genuine article, since you will be melding it with the sandwich as you take bites of each and chew them together.
Grilled Turkey, Tomato & Swiss on Rye
2 slices of rye bread (I used marbled light rye)
3 slices of turkey (we're currently loving Kirkland--Costco--deli turkey)
2 oz swiss cheese
1 medium heirloom tomato, sliced
2 basil leaves, torn into small pieces
1 t mayonnaise
1 t dijon mustard
2 t butter (I use Smart Balance)
1. Butter one slice of bread and place butter side down in skillet.
2. Spread dijon on other side, top with swiss cheese and then turkey (each piece folded in half and overlapping).
3. Top with tomatoes, sprinkle with s/p and basil.
4. Butter second slice of bread, flip over, and carefully spread mayonnaise on other side.
5. Place butter side up on top of sandwich.
6. Cook over medium-low heat until cheese is melted and bread is golden.
7. Flip and cook until second side is golden.