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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
Prep Time
15
mins
Total Time
15
mins
Course:
Dinner, Lunch, Main Course
Cuisine:
American
Keyword:
Dinner Ideas, Fish, Pescatarian, Sandwich, Seafood
Servings:
4
people
Author:
rylee
Ingredients
1x
2x
3x
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.