Description
Tuna Egg Bread delivers a quick, protein-packed meal that saves your lunch routine with minimal effort. Grab some pantry staples and whip up this satisfying sandwich that turns simple ingredients into something seriously tasty.
Ingredients
Scale
Proteins:
- 2 cans (5 ounces each) tuna in water
- 4 eggs
Seasonings and Mix-Ins:
- ½ cup mayonnaise
- ¼ cup celery
- ¼ cup red onion
- 2 tablespoons sweet pickle relish
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- Pinch of paprika
Bread and Extras:
- 8 slices bread
- 2 tablespoons butter
- 2 tablespoons milk
- Pinch of salt
- Shredded cheddar cheese
- Chopped fresh parsley
- Hot sauce
Instructions
- Mix 2 drained 5-ounce cans of tuna with ½ cup mayonnaise in a medium bowl. Break up tuna chunks thoroughly while stirring.
- Incorporate ¼ cup chopped celery, ¼ cup chopped red onion, 2 chopped hard-boiled eggs, 2 tablespoons sweet pickle relish, 1 tablespoon Dijon mustard, and 1 tablespoon lemon juice into the tuna mixture.
- Season with ¼ teaspoon black pepper, ¼ teaspoon salt, and a pinch of paprika. Blend ingredients gently until combined.
- Refrigerate tuna mixture for 30 minutes to enhance flavor complexity.
- Softly butter one side of each of 8 bread slices with 2 tablespoons softened butter.
- Spread 2-3 tablespoons of tuna salad on the unbuttered side of 4 bread slices.
- Sprinkle shredded cheddar cheese over the tuna layer if desired.
- Place remaining bread slices on top, buttered side facing outward.
- Whisk 2 large eggs with 2 tablespoons milk and a pinch of salt in a shallow dish.
- Dunk each sandwich into egg mixture, coating both sides evenly.
- Heat skillet to medium heat (350°F). Place sandwiches in pan.
- Cook for 3-4 minutes until golden brown, pressing gently with spatula.
- Flip sandwiches and cook opposite side for additional 3-4 minutes.
- Confirm internal temperature reaches 165°F for food safety.
- Transfer to plate, slice diagonally, and garnish with chopped parsley and optional hot sauce.
Notes
- Drain tuna thoroughly to prevent a watery salad and ensure a creamy, spreadable texture.
- Chill the tuna mixture for at least 30 minutes to let flavors meld and develop a richer taste profile.
- Use day-old bread for better egg wash absorption and a crispier exterior when grilling the sandwich.
- For a lighter version, swap mayonnaise with Greek yogurt and use whole grain bread to boost nutritional value.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Tuna
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 330 kcal
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 19 g
- Fiber: 1.5 g
- Protein: 22 g
- Cholesterol: 140 mg