Kays Especially Tasty Tuna Sandwich Recipes

Steps:

• In a small sauce pot, mix together the coconut milk and 1/2 cup sugar. Stir in the pandan leaves and salt and bring to a boil over high heat, keeping the pandan submerged in the milk as the leaves cook and soften. When the milk has come to a boil, remove from heat and let the mixture steep for 10 minutes.
• Remove the pandan leaves from the milk, squeezing any excess liquid from the leaves into the milk. Discard the leaves.
• In a medium stainless steel mixing bowl, whisk together the eggs, yolks and remaining 1/2 cup sugar. Whisk in the coconut milk mixture to form a custard base.
• Place the stainless steel bowl over a medium pot of lightly simmering water. Gently cook the custard, stirring constantly with a rubber spatula, until the mixture thickens, 15 to 20 minutes. The final texture should have a thick custard consistency (a trail of the spatula should remain on the surface of the custard for more than 10 seconds).
• Immediately remove from the heat and strain into a medium bowl set over a larger bowl of ice water. Stir until the custard cools, then cover and refrigerate until needed. This makes about 2 cups coconut jam, more than is needed for the remainder of the recipe. The jam will keep for 1 week, refrigerated.
• Spread 2 tablespoons coconut jam evenly over both slices of the bread on the untoasted side. Then place a layer of shaved butter over the jam. Place one slice of bread over the other to form a sandwich.
• Halve the sandwich, and then cut each half into thirds to form 6 even wedges.
• To soft boil the egg, add the egg to boiling water. Cook for 6 minutes, remove and ice.
• Pour the dark soy sauce over the egg and dash with the pepper. Serve the egg alongside the sandwich wedges.

Steps:

• Throughly mix tuna, onion, mayo, dijon, and sriracha (it is KEY to use this brand of chili sauce) together.
• Salt and pepper to your liking.
• Toast bread.
• Spread tuna mix on toast, top with lettuce, and place the other piece of toast on top to create Kay's Especially Tasty Tuna Sandwich!

Steps:

• Pre heat broiler.
• In bowl mix tuna, green onions, chipotle peppers, roasted garlic, mayonnaise, and cheese.
• Slice rolls in half-length wise and divide tuna mixture, being sure to spread out evenly.
• Broil 3 to 5 minutes. Cheese should be melted and edges of bread toasted.
• Put 1/4 cup arugula on two of the halves and top each with remaining two halves.
• Enjoy while still nice and warm.

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.

Steps:

• In a medium bowl, combine the tuna, mayonnaise, celery, onion, bell pepper, capers and lemon juice. Mix with a fork until thoroughly combined. Season to taste with salt and pepper. Serve on the sandwich bread of your choice.