Tuna Melt on Pan de Sal
Inspired by the Kamala Harris Tuna Melt, I made my own version of a tuna salad on Pan de Sal, the Filipino bun. I used slices of sharp, Queso de Bola (Edam Cheese), and garnished the sandwich filling with fresh lettuce, and onion slices. Serve with piping-hot soup for a quick meal. This is an Asian in Ameica recipe by Elizabeth Ann Quirino. Serves 2 people.
Servings: 2 people
- 2 cans (5 oz. each) tuna, drained
- 1 teaspoon calamansi or lemon juice
- 1 stalk celery, chopped
- ½ cup mayonnaise
- 1 teaspoon dijon mustard
- ½ Tablespoon chopped fresh parsley (optional)
- 1 pinch salt
- ¼ teaspoon ground black pepper
For the Sandwich
- 4 to 6 pieces Pan de Sal (Filipino bun)
- 4 to 6 slices Queso de Bola (Edam cheese), or use sharp cheddar
- ¼ of a whole onion, red or white, sliced for garnish
- 4 to 6 leaves fresh lettuce, for garnish
Drain the liquid from the canned tuna. Place the tuna in a medium-sized bowl. Using a fork, flake the tuna. In the same bowl, combine the tuna with the lemon or calamansi juice, chopped celery, mayonnaise, mustard, parsley.Season with salt and black pepper. *To store: Keep the tuna filling in pre-sterilized mason jars.
To make the sandwich:
Slice open the Pan de Sal buns. Place a slice of cheese on each one.Toast in an oven toaster for 2 to 3 minutes till brown and cheese softens. Fill each pan de sal with cheese with the tuna filling.Garnish each sandwich with lettuce leaves and an onion slice on top. Serve with piping-hot soup for a meal.
You can substitute sliced bread or whatever bread you have available.Sometimes, I bake my own Filipino Pan de Sal. My recipe is on a previous blog post. Click here.For a meal, I like to pair this Tuna Melt with soup like this Beef Macaroni Sopas from a past post. Click here.
Serving: 1g | Calories: 383kcal | Carbohydrates: 1g | Protein: 1g | Fat: 42g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 403mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg