Tuna Sando (Japanese Tuna Sandwich)
Tuna sandwiches are enjoyed worldwide, but the Japanese tuna sandwich, known as Tuna Sando, offers a slightly different charm that has made it a favorite. The comforting flavor created by combining tuna with Japanese mayonnaise provides a simple yet satisfying balance, making it one of the most classic sandwiches in Japan.
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Servings: 2
Ingredients
- 4 slices shokupan (Use shokupan loaves cut into 8, 10, or 12 slices. If using loaves sliced into 4, 5, or 6 thicker slices, cut each slice in half horizontally beforehand. If using an unsliced loaf, slice it to a thickness of approximately ½ inch (1-1.5 cm).)
- 1 Tbsp salted butter (0.5 oz/14 g per 1 Tbsp, melted before use)
For the filling (tuna salad):
- 5 oz canned tuna in oil (Canned tuna in water can be substituted.)
- 2 oz onion
- ⅛ tsp salt (for sprinkling the onion)
- 3 Tbsp Japanese mayonnaise (such as Kewpie Mayo; 0.53 oz/15 g per 1 Tbsp. For a homemade version, please refer to the linked article.)
- a pinch of salt
- a pinch of ground black pepper
Instructions
- Finely chop the onion, sprinkle it with salt, gently rub it, and let it sit for about 10 minutes. Squeeze out the excess moisture by hand, then transfer it to a bowl.
- Lightly drain the oil from the canned tuna and add it to the bowl, breaking it into flakes with a fork or chopsticks. Add Japanese mayonnaise, salt, and pepper, then mix everything together well.
- Spread butter on one side of each slice of shokupan. Evenly spread the tuna mixture on the buttered side of one slice, then top it with another slice of shokupan, buttered side facing down. Repeat this process to make the desired number of tuna sando.
- Cut off the crusts and slice the sandwiches diagonally or horizontally. For cleaner cuts, it is best to wipe the knife with a paper towel between each cut.
Notes
- You can store it in the refrigerator for up to one day. To keep the shokupan from drying out, it is best to wrap each sandwich in plastic wrap before storing. As for the filling alone, it can be stored in the refrigerator for up to 2 days.
- While the leftover shokupan crusts can be enjoyed on their own, you can also turn them into a sweet treat. After trying this tuna sando recipe, be sure to try the Sweet Shokupan Crust Snacks recipe as well.
Nutrition
Calories: 415.04kcal Carbohydrates: 25.91g Protein: 18.29g Fat: 26.5g Saturated Fat: 7.57g Polyunsaturated Fat: 0.81g Monounsaturated Fat: 2.19g Trans Fat: 0.23g Cholesterol: 40.78mg Sodium: 726.95mg Potassium: 210.86mg Fiber: 2.58g Sugar: 22.3g Vitamin A: 218.41IU Vitamin C: 2.1mg Calcium: 32.07mg Iron: 1.5mg
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