These tuna sandwiches are battered and fried in a style similar to the famous ham and cheese "Monte Cristo" sandwich. The tuna salad filling is a classic combination of tuna, mayonnaise, and chopped celery. A small amount of lemon juice and basic seasonings flavor the mixture. Feel free to add some finely chopped onion, scallion, or bell pepper to the mixture if you like. Or replace the lemon juice with finely chopped sweet pickles or relish.
The sandwiches are assembled and then dipped in the egg and milk batter and fried on a griddle or in a skillet. These French toasted tuna sandwiches are a nice change of pace.
- 1 (6-ounce) can tuna, flaked
- 1/3 cup finely chopped celery
- 1/4 cup mayonnaise
- 2 teaspoons lemon juice
- 1/8 teaspoon salt
- dash pepper
- 8 slices bread
- 2 large eggs
- 1/2 teaspoon salt
- 1/2 cup milk
- 3 to 4 tablespoons butter
- In a bowl, combine the tuna, celery, mayonnaise, lemon juice, 1/8 teaspoon salt, and a dash of pepper. Mix with a fork until well blended.
- Spread the tuna salad mixture on 4 slices of the bread. Cover with remaining 4 slices of bread then cut each sandwich in half diagonally.
- In a bowl, whisk eggs with 1/2 teaspoon salt and 1/2 cup milk.
- Carefully dip the sandwich halves in the egg mixture.
- Heat the butter in a skillet over medium heat.
- Fry the sandwich halves in hot butter until nicely browned on both sides.
Tips and Variations
- Add a slice of American cheese to each sandwich before slicing and dipping.
- Add 2 tablespoons of finely chopped red onion to the tuna salad mixture.
- Add 1 to 2 teaspoons of chopped dill pickle to the tuna mixture, or to taste.
|Nutritional Guidelines (per serving)|
|Total Fat||31 g|
|Saturated Fat||12 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||1 g|