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Tuna Salad Boat Sandwich

Tuna Salad Boat Sandwich
Experience the delight of biting into a beautifully crafted boat-shaped sandwich, filled with creamy tuna salad, fresh lettuce, and crunchy radish slices, all piled onto a crispy bed of rye bread. Paired with a side of tangy pickled herring and a sprig of fresh dill, it's a delightful combination that's sure to satisfy your cravings.
Ingredients
  • 400g/14 oz rye bread, sliced
  • 250g/8.8 oz canned tuna in water, drained and flaked
  • 200g/7 oz pickled herring, drained and cut into pieces
  • 150g/5.3 oz mayonnaise
  • 150g/5.3 oz sour cream
  • 4 large eggs, hard-boiled and sliced
  • 2 large potatoes, peeled and diced
  • 1 large onion, thinly sliced
  • 2 large lettuce leaves
  • 100g/3.5 oz radish slices
  • 2 tbsp capers, chopped
  • 1 tsp chopped fresh herbs (such as parsley or dill)
  • 2 tbsp lemon juice
  • Salt and pepper to taste
Instructions

1. Preheat your oven to 190°C/375°F.

2. Grate the potatoes using a box grater or similar tool.

3. Mash the eggs with a fork until they are well broken up.

4. Combine the tuna, grated potatoes, chopped onion, mayonnaise, sour cream, capers, herbs, and lemon juice in a bowl.

5. Add the mashed eggs to the bowl and season the mixture with salt and pepper to taste.

6. To assemble the dish, place a lettuce leaf on each slice of rye bread.

7. Add a spoonful of the tuna salad on top of the lettuce leaf.

8. Top the tuna salad with a slice of radish.

9. Garnish with pickled herring and a sprig of fresh dill, if desired.

10. Serve immediately.

Tools
  • bread knife
  • cutting board
  • grater
  • mixing bowl
  • fork
  • spoon
  • serving plates

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