Best Ever Tinned Fish Sandwich
Tinned fish sandwich is briny from the salty fish sweet from plump raisins & tart from a light dressing finished with perfect toasted bread & arugula salad
Servings: 4 people
Ingredients
Tinned Fish Salad
- 2 cans tuna In Water
- 2 cans sardines In Water
- 6 tbsp olive oil
- 1 tbsp dijon mustard
- 2 tbsp lemon juice
- ¼ cup + 1 tbsp raisins
- 2 roasted red peppers chopped (from Jar or piquillo peppers from salad bar)
- ¼ cup chopped dill
- 2 tsp. lemon zest
- salt + pepper to taste
- 1 large loaf of ciabatta or french bread
Salad Topping
- 2 cups arugula
- ¼ cup julienned watermelon radishes
- 1 tsp. olive oil
- pinch of salt
Dijonnaise
- ¼ cup dijon mustard
- ¼ cup mayo
Instructions
- Make your dressing in a small bowl by combining olive oil, dijon mustard, lemon juice and salt + pepper.
- Remove the bones from your sardines and place in a separate bowl with your tuna. Be gentle when breaking it apart so it doesn’t turn mushy!
- Add raisins, chopped peppers, lemon zest, chopped dill, and a good bit of cracked pepper to your tinned fish.
- Pour your dressing over fish and give it a taste to adjust for seasonings like more salt and pepper or another squeeze of lemon.
- Make your salad topping by combining arugula and julienned watermelon radishes with a dash of olive oil and a pinch of salt.
- Finally, make your dijonaise by combining equal parts mayo and dijon mustard.
- Slather your toasted bread with dijonnaise, then tuna salad, and finally your arugula salad.