100% Homemade Tuna Sandwich

How to make the best 100% Homemade Tuna Sandwich

Our 100% Homemade Tuna Sandwich was made from scratch… including the English muffin bread and mayo. You may boil the egg for 60 seconds if worried about salmonella.

We LOVE a good sandwich, whether with our amazing focaccia recipe or just our regular bread recipe. Bread always smells great out of the oven, doesn’t it? There’s just nothing better than growing up (like my son) and coming home to THAT every week.

Ingredients for homemade mayo

1 egg yolk (you can pasteurize the egg in shell first by boiling it for one minute, if you wish).

a squeeze of lemon juice (not too much, about 1 tsp at most)

1/2 tsp good Dijon mustard

1/2 cup of organic grapeseed oil (or safflower)

Method

Whisk the first three ingredients in medium bowl and then,

SLOWLY add a couple drops of oil, while whisking briskly

continue to add a few drops at a time, never adding more than a VERY fine stream (or the sauce will break)

If the sauce breaks, whisk in another egg yolk and it should come together.

Flavor the mayo as you like.

ALL ABOUT ELIZABETH DOUGHERTY

I love to cook! I have been cooking and writing about food for more than ten years. As the fourth generation of chefs and gourmet grocers in my family, my mother, Francesca Esposito and grandmother, Carmella served as major influences in my early cooking years. As a teenager, my family sent me to Europe where I became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under an amazing Swiss-German chef.  After managing to graduate at NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. most recently I received a Nutrition Certificate from Cornell University.

For a while, I taught cooking classes, and served as a personal chef for individuals and small parties.  I consulted for restaurants and other food service organizations in menu development as well as cost saving measures. As a freelance writer, I have written hundreds of articles for many different publications.  She created and developed the popular “Food and Travel Nation” page on Facebook and can be heard nationwide weekends on stations around the nation.

 

 

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.

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