Jolly Rogers Crunchy Tuna Sandwich Co Tasty Dish Food

JOLLY ROGER'S CRUNCHY TUNA SANDWICH! C/O --TASTY DISH--

Steps:

• If you want you can toast the bread.
• Combine the tuna with the mayonnaise. Stir in the yellow mustard if you like it.
• Divide and spread the tuna mixture on the bread.
• Top with the crushed potato chips.
• Place a lettuce leaf on once slice of bread. Place two cucumber slices on top of the lettuce.
• Cut sandwiches in half. Ahoy!

CRUNCHY TUNA WRAPS

Steps:

• In a small bowl, mix the first 7 ingredients until blended. Spread over tortillas; sprinkle with lettuce. Roll up tightly jelly-roll style.

TUNA CRUNCH SANDWICHES

Steps:

• Open the can of tuna, leaving the lid in place after opening it. Invert the whole can over the sink and press the lid into the tuna firmly to squeeze out as much excess water or oil as you can. (Be careful not to cut your fingers on any sharp edges). Transfer the tuna to a medium bowl.
• Wash your hands well, then grab the boiled egg and squeeze it through your fingers into the bowl with the tuna. Add the celery, olive oil, onion, herbs (if using), mayonnaise, relish (if using) and lemon juice. Using a fork, gently fold together all the ingredients, trying to leave the tuna in relatively large chunks. Grab a few chips and, using your hands, crumble them into the bowl. Season lightly with salt and pepper, and fold again to combine. Taste and adjust seasoning to taste - more salt, pepper and lemon juice if it tastes bland, and more olive oil or mayonnaise if it tastes dry.
• When ready for lunch, spread each slice of bread generously with mayonnaise. Place lettuce on each bottom slice of bread, then top each with half of the tuna salad mixture. Add a generous handful of potato chips on top of each (more than seems reasonable), then close the sandwiches. Press down firmly so the chips break and embed themselves into the tuna salad and the bread. Cut into triangles and serve with extra chips on the side.

CRUNCHY TUNA SURPRISE

Steps:

• In a large bowl, combine the first five ingredients. Transfer to a greased shallow 1-1/2-qt. baking dish. , Combine the cornflake crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

SASHIMI-STYLE CRUNCHY TUNA ROLL RECIPE BY TASTY

Steps:

• Make the ponzu sauce: In a small bowl, combine the soy sauce, mirin, lemon zest and juice, grapefruit juice, orange juice, bonito flakes, and kelp. Mix until well combined, then cover and let steep in the refrigerator overnight.
• Make the lime crema: In a small bowl, mix together the sour cream, lime zest and juice, garlic, and salt until smooth. Refrigerate until ready to use.
• Prep the roll: In a medium bowl, combine the imitation crab, mayo, Sriracha, sesame oil, and togarashi. Mix until well combined, then season with salt and pepper to taste. Refrigerate until ready to use.
• Melt the butter in a small pan over medium-low heat. Add the asparagus and garlic and sauté until the asparagus is tender, 2-3 minutes.
• In a separate small pan over medium heat, toast the cooked quinoa until darkened in color and crispy, 4-5 minutes.
• Assemble the roll: Slice the tuna about ⅛ inch thick.
• Lay a sheet of plastic wrap on top of the sushi mat. Carefully arrange the tuna slices, starting at the bottom of the mat, into a 9½ x 3½-inch rectangle. Spoon the crab mixture on top of the tuna toward the bottom of the mat in a thin line. Place the asparagus and avocado on top of the crab mixture, then spoon the tobiko next to the crab. Roll the sushi tightly away from you, leaving about ½ inch of tuna exposed, then roll again until closed tightly. Refrigerate the roll for 30 minutes.
• Trim the ends, then slice the roll crosswise into 8-10 ½-inch-thick pieces. Transfer the sushi to a plate. Spoon a small dollop of lime crema on top of each piece and sprinkle the toasted quinoa over the top and sides. Serve with the ponzu sauce alongside for dipping.
• Enjoy!