Tuna Mayo by Max Halley
Featuring Walkers Ready Salted Flavour Crisps
Good old tuna mayo! I often have tuna and sweetcorn sarnies for lunch and, especially with raw red onion in it, they bring me much happiness.
In my Sandwich Book, there’s a tuna mayo sandwich with a whole (sliced up) grilled pork chop in it. But today, we’re going one better and turning the tuna mayo sandwich into one of the greatest things you can ever eat at the beach on a holiday in the South of France: a pan bagnat (which is a bit like a niçoise salad in a bun).
Requires Cooking: Yes
Vegetarian Option: No
- 1 8-minute boiled egg sliced as thinly as you can manage (if you’ve got one of those boiled egg guillotine things with all the wires, you’re in Dicky’s meadow here)
- 3 heaped tablespoons of tuna mayo
- ¼ raw red onion, thinly sliced
- ¼ red pepper, deseeded, white pith removed and thinly sliced
- ¼ baby gem lettuce, shredded
- 4 anchovies (if you can get those white pickled ones often called boquerones, that’d be lovely, but otherwise standard salted anchovies are hunky-dory)
- Crushed Walkers Ready Salted Flavour Crisps
- A nice soft, floury bap
- Olive oil, salt, pepper and a good squeeze of lemon juice
MethodWatch the video
- 1 Spread the tuna mayo thickly on the bottom half of the bap and much thinner on the top half.
- 2 On the bottom, layer everything up: egg slices, onion, red pepper, anchovies and lastly the shredded lettuce (or as one of my American sandwich making heroes calls it, Shrettuce.)
- 3 Drizzle olive oil generously over this lot, a huge squeeze of lemon juice and season with salt and pepper.
- 4 Cover the top in the crushed crisps.
- 5 Lid on, cut in half, look at the lovely layers, feet up, close eyes, and take a huge bite as you listen to the waves lap the shore.