Scan this QR Code to follow PureWow on Snapchat!
PureWow
Tuna-Salad Sandwich
Tuna-Salad Sandwich Photo courtesy of Andrew Cebulka Photography

Butcher & Bee’s tuna-salad sandwich bears little resemblance to the brown-bag staple of our youth. At the craft-driven Charleston, South Carolina, sandwich shop, chef Stuart Tracy reimagines the childhood classic using high-quality ingredients and tuna steak poached in olive oil. He matches the wonderfully moist fish with a zesty herbed mayo to truly set his tuna salad apart. Serve the sandwich as part of a traditional American meal with a bottle of chilled beer, wedges of juicy melon and a simple green salad on the side.

Makes 4 sandwiches
Start to Finish: 1 hour 15 minutes (includes cooling time)

Ingredients

Herbed Mayonnaise

¾ cup reduced-fat mayonnaise

½ shallot, finely chopped

Zest and juice of 1 lemon
(about 1 tablespoon zest
and 3 tablespoons juice)

1 tablespoon finely chopped fresh tarragon

1 tablespoon finely chopped fresh thyme

Salt and freshly ground black pepper

 

Tuna Sandwich

1 pound yellowfin tuna steak

½ shallot, thinly sliced

2 cloves garlic, thinly sliced

1 bay leaf

1 teaspoon black peppercorns

2 sprigs of herbs such as thyme and rosemary

Extra-virgin olive oil (for poaching)

8 slices whole-wheat bread, toasted

8 large leaves Bibb lettuce 

Pickles (optional)

Directions

1. Make the mayonnaise: In a small bowl, combine the mayonnaise with the shallot, lemon zest, lemon juice, tarragon and thyme. Season with salt and pepper, then refrigerate until ready to use.

2. In a large saucepan, combine the tuna with the shallot, garlic, bay leaf, black peppercorns and herb sprigs. Add just enough olive oil to cover the tuna. Poach the tuna over medium-low heat, turning once, until barely pink in the center, about 7 minutes.

3. Transfer the tuna to a large bowl and, using two forks, break it into large flakes. Cool slightly, then refrigerate until completely cool. Discard the oil.

4. Toss the cooled tuna with the mayonnaise until combined. Divide the tuna salad evenly among four slices of bread. Top each with two lettuce leaves, pickles (if using) and a second slice of bread. Serve immediately.

Finishing Touches

It's the details that count! Try these tips

  • Stop by Butcher & Bee next time you’re in Charleston.

  • For a more decadent sandwich, use brioche in place of the whole-wheat bread.

  • Mix up the flavor profile of the mayonnaise by substituting different herbs, such as parsley and chives, for the thyme and tarragon.

From Around The Web