Club Sandwich with Tuna
A club sandwich with tuna swaps the usual chicken and bacon for creamy tuna mayo, and the third slice of toast turns a plain sandwich into a proper lunch. Hard-boiled egg, juicy tomato and crisp lettuce add bite, and everything is built in layers so each mouthful has a bit of everything. It uses store-cupboard ingredients and takes about 20 minutes from start to finish.
- Total
- 20 min
- Prep
- 8 min
- Cook
- 12 min
- Serves
- 1
- Per serving
- 650kcal
Keeping the layers firm
A good triple-decker depends on the toast. Toasting all three slices until properly golden gives the sandwich enough structure to hold two layers of filling, and standing the slices upright for a minute stops steam from softening them. Drain the tuna as dry as you can, because a wet filling is the quickest way to a soggy middle layer.
If white bread is not your thing, use wholemeal or seeded bread, or swap half the mayonnaise for Greek yoghurt for a lighter filling. A little finely chopped red onion or celery in the tuna adds crunch.
Club sandwich with tuna: the method
Tap a time to start a timer.
- Boil the egg Lower the egg into a small pan of boiling water and simmer for for a firm yolk. Cool it under cold running water for , then peel and slice.
- Mix the filling Press the tuna against the side of its tin to squeeze out all the brine, then flake it into a small bowl. Stir in the mayonnaise, lemon juice and a good grind of pepper. Taste before adding any salt, as tuna in brine is already salty.
- Toast the bread Toast all 3 slices for until golden and crisp. Stand them upright for a minute so the steam escapes instead of softening the bread.
- Build the layers Put 1 slice of toast on a board and spread over half the tuna mayo. Add a lettuce leaf and the tomato slices. Cover with the second slice, spread on the rest of the tuna, then add the egg and the other lettuce leaf. Finish with the third slice.
- Secure and cut Push 4 cocktail sticks into the sandwich, one near each corner. Cut it diagonally with a serrated knife, using a gentle sawing motion rather than pressing down, to make 4 triangles. Serve straight away.
What to serve with it
Crisps and a few gherkins are the traditional sides, but a simple salad works too, such as this tuna salad with red onion. For a hot, cheesy take on the same filling, try a tuna melt sandwich, or go for the club sandwich with prawns when you fancy something different.
Common problems and fixes for Club Sandwich with Tuna
- The bread turns soggy before you eat it.
- Drain the tuna thoroughly and pat the tomato slices dry with kitchen paper. Let the toast stand for a minute before assembling, and build the sandwich just before serving.
- The layers slide apart when you cut through them.
- Put the cocktail sticks in before cutting, and keep the filling about 1cm from the crusts. A serrated knife cuts through the toast without squashing the layers.
- The tuna filling tastes flat or too salty.
- Tuna in brine brings plenty of salt, so season with pepper and lemon juice first. If it still tastes dull, add a little finely chopped celery or spring onion for freshness.
Frequently asked questions about Club Sandwich with Tuna
How do I stop a club sandwich with tuna falling apart?
Pin the layers together with cocktail sticks before you cut, and use a serrated knife with a gentle sawing action. Keep the tuna mayo thick by draining the tin well.
Can I make the tuna filling in advance?
Yes, the tuna mayo keeps for up to 24 hours in a covered container in the fridge. Toast the bread and assemble the sandwich only when you are ready to eat, so the toast stays crisp.
Can I use tuna in spring water or olive oil instead of brine?
Yes, any tinned tuna works. Drain tuna in oil especially well, and you may want a pinch of salt if you use tuna in spring water.
Can I take it to work for lunch?
Yes, but pack the tuna mayo, toast and salad separately and assemble it when you sit down. Once built, the sandwich is best eaten within about 30 minutes.
How did you like the recipe?
4.7 / 5 · 67 ratings
