Tuna Sandwich

I bought you a tuna sandwich. They say its brain food. I guess because there is so much dolphin in it, and you know how smart they are .”   -Marge Simpson.

Tuna is a rich source of omega3 fatty acids, it fights inflammation and reduces the risk of cardiovascular disease. It is a relatively high protein food. I love fresh tuna as well as tinned tuna. As fresh tuna is not freely available, I rely on tinned tuna to make fish croquettes or at the spur of the moment, a spicy fish pie.The  biggest plus point using tinned tuna is that the underlying fear of the dish being “too fishy” can be ruled out. Its only with fresh tuna that you have to wash and rinse the fish a couple of times to remove any fishy odour.

The best tuna sandwich I have had so far is from Ann’s bakery. It is well known for quality bakery products be it something simple as biscuits to cakes to panrolls to sandwiches and finally to their awesome halwa. I would say this sandwich comes close to the one you get at Ann’s. For all of us at home, after a holiday – a trip to Ann’s is a must to pick up some goodies to take back with us.

Any time of the day -a sandwich is always welcome


  • Fresh tuna- 1/2 kg
  • Salt and pepper
  • Onions minced-2
  • Capsicum minced -1/2
  • Mayonnaise -1 cup
  • Wheat bread
  • A pinch of ajinimotto


  • Wash and clean tuna with rock salt. Rinse and keep aside.
  • In a pan add salt and pepper to the fish, 1/2 cup of water and bring to a boil.
  • Simmer on a low flame till fish is cooked. Flake the fish and keep aside.
  • Test for seasoning.
  • In a small pan,heat some vegetable /olive oil and caramelise the minced onions.
  • Add flaked fish and fry well.
  • Add minced capsicum and stir the fish mixture well. Remove.
  • Add salt,pepper and a pinch of ajinimotto. Mix well.
  • Take mayonnaise in a dish and add the fish mixture to it. Mix well and keep aside.
  • Take bread and trim the edges.
  • Apply the fish spread on one slice and cover with another slice.
  • You could grill the sandwich or have it as it is.
  • Serve the sandwich with either tomato or siracha sauce.


Chefs tips:

  • While cleaning fish, the final  rinse could also be done with diluted curd or buttermilk.
  • Tinned tuna can also be used for this sandwich.
  • Retain the oil and use it for a salad dressing when required.
  • To keep sandwiches moist for a longer period of time cover the sandwiches with a moist towel.
  • For a dark tuna filling, after caramelising the onions add the flaked tuna and fry well till dark brown, then follow the recipe as given above.

Keep it simple .

On your next visit to God’s own country -Save a date with Ann’s !!

Till my next post,



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