Tuna Sandwich with Pickled Onion and Pickles
A savory sandwich made by mixing drained canned tuna with quick-pickled onion and cucumber pickles, tucked between slices of bread.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Canned tuna is thoroughly drained of oil and mixed with quick-pickled onion and cucumber pickles for a rich, savory filling without any greasiness. Made easily with basic pantry staples, it is perfect for packing into a picnic lunchbox or grabbing for a quick breakfast.
- Servings
- about 2 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Sliced bread4 slices
- Canned tuna1 can (small can)
- Iceberg lettuce3-4 leaves
- Cucumber pickles1/2
- Onion1/4
- Sliced cheese
- Mustard sauce (or butter)
- Ketchup
Tuna salad
- Mayonnaise3 tbsp
- Ground black peppera little
- Try adding tomato, chicory, or cabbage as well.
- If you do not have cucumber pickles, you can pickle fresh cucumber in salt, sugar, and vinegar to use instead.
- Finely mince the onion, marinate it with a little sugar, salt, and vinegar for at least 10 minutes to remove the sharp bite, then drain the liquid.
Steps
1. Here is 1 small can of tuna, cucumber pickles, onion, iceberg lettuce, and cheese. These were the only ingredients I had at home, but tomatoes are great if you have them. Try using chicory or cabbage as well.
2. Place the tuna in a sieve and press down firmly to drain the oil.
3. I finely minced the onion, marinated it with a little sugar, salt, and vinegar for at least 10 minutes to remove the sharp bite, and drained the liquid.
If you do not have cucumber pickles, you can prepare fresh cucumber the same way.
You must include onion in tuna salad so it is not greasy and tastes delicious.
4. Add mayonnaise and a little ground black pepper to the tuna, minced cucumber pickles, and marinated onion, then mix together.
Since the pickles and onion are already seasoned, I omitted salt.
5. Toast the sliced bread in a dry, ungreased pan until golden brown. You can skip this if it feels like too much trouble.
6. Spread mustard sauce on one side of a bread slice.
On the other two slices, I spread ketchup and jam.
7. Add a generous mound of the tuna salad.
8. Layer the iceberg lettuce and sliced cheese on top, then cover with the remaining slice of bread.
I only piled on plenty of iceberg lettuce, but feel free to add other vegetables or fruits to make it even heartier.
Ppunwife's tips
- Cover with a dishcloth and place a heavy plate on top for at least 30 minutes so the filling stays neatly in place.
- This tuna salad is also delicious when used as a filling for gimbap or samgak gimbap (triangle kimbap).
FAQ
What can I substitute if I don't have cucumber pickles?
Finely mince fresh cucumber, marinate it briefly with a little sugar, salt, and vinegar, then squeeze out the moisture and use it.
How do I tone down the sharp taste of the onion?
Finely mince the onion, let it sit with a little sugar, salt, and vinegar for at least 10 minutes, and squeeze out the liquid firmly to remove the pungent bite.
How can I keep the sandwich filling from spilling out?
Cover the assembled sandwich with a dishcloth and set a heavy plate on top for at least 30 minutes to press the layers firmly together.
How can I use leftover tuna salad?
It makes a wonderfully tasty filling for gimbap or triangle kimbap (samgak gimbap).
