1 Beautiful pan de sal rolls.
2 Tuna salad mix without the eggs.
3 Perfect hard-cooked egg-notice no greenish ring around the yolk.
4 Tomato slices, salted to drain-see liquid pooling.
5 Tuna Salad sandwich
I love Pan de Sal-a Filipino salt bread that's a little bit sweet, with a nice crumb and so easy to make. The one thing I don't get is why salt bread, when it's not salty at all? Oh well, don't let the name put you off, it's delicious. I've used this recipe a lot and today I tweaked it just a wee bit, swapping in half white whole-wheat flour for the all-purpose and adding a little oat bran. I also halved the recipe and made 6 larger rolls-- nothing radical, after all why mess (too much) with a good thing.
And to go in this lovely roll? A combo of my Aunt Ruthie's take on tuna salad (she added salted and drained tomatoes) and a bit of influence from the French classic tuna nicoise salad. It's a familiar sandwich with a twist-- just the way I (and I hope you) like it. Here's the recipe: Tuna Salad Sandwich (My Way).
Like this sandwich? Here are a few others like it:
Sandy's Power Lunch (and Bars)
Buttermilk Chicken Salad Sandwich
Sandy's Fish Cake Sandwich
From: tuna salad sandwich from Everyday Food Radio - Everyday Food Blog - MarthaStewart.com | 1/26/11 at 4:16 pm
[...] on these gorgeous salt rolls (you don't have to start from scratch with the bread, by the way). Check out her recipe and let us know what you think! Add [...]
From: Keri | 1/26/11 at 4:42 pm
The recipe doesn't include tuna.
How much do you use in your recipe?
From: Sandy Gluck | 1/26/11 at 5:08 pm
Somehow the tuna got dropped from the ingredient list-thanks for catching that. It should be 2 cans (5 ounces each) tuna packed in oil, drained
From: Lisa | 1/27/11 at 10:16 pm
When do you add the edamame? At the end?
From: sandy gluck | 2/1/11 at 9:11 am
@Lisa, the edamame gets added when you add the tuna. We'll fix that, thanks!