Toasted tuna mayo

Toasted tuna mayo

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  • 3
  • Easy
  • Pescatarian
  • 15 minutes
  • 4 minutes
  • Woolworths Jordan Unwooded Chardonnay 2016


  • 2 x 170 g cans light meat tuna chunks
  • 3 T thick mayonnaise, plus extra for spreading
  • 1 T lemon juice
  • 1 - 2 T Italian parsley, chopped
  • 1 T onion, finely chopped
  • 1 T celery, finely chopped
  • 2 garlic cloves, crushed (optional)
  • Sea salt and freshly ground black pepper, to taste
  • 6 slices white or brown farm-style loaf
  • Watercress, for serving
  • Crisps, for serving

Cooking Instructions

Drain the tuna well, then transfer to a bowl. Separate into large flakes using a fork and mix well with the remaining ingredients except the bread, cress and crisps. Chill until ready to use.

Sandwich 3–4 T of the mixture between 2 slices of bread.

Spread the outside of the sandwich with a thin layer of mayonnaise and slowly brown in a nonstick pan, covering the bread with a square of baking paper, and weighing it down in the pan.

Serve with cress and crisps.

Cook's note: Pan-fry these sandwiches for extra decadence (after spreading them with mayo rather than butter). Or, you could lose the bread and heap the tuna mayo onto hot baked potatoes instead.

Discover more sensational sandwich recipes here.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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