Tuna Submarine

You’ll probably love every bite of this tuna submarine sandwich.

Submarine buns are first toasted in the oven with a little butter. Then they are coated with our easy peasy submarine sauce and filled with our very yummy tuna mayonnaise mix. The tuna mix is then topped with crispy fresh veggies and cheese, and then there’s the final toasting which melts the cheese and gives it that golden look.

One crucial ingredient in our recipe is mayonnaise as it’s there in the filling as well as the sauce. We used Puidor Mayo mayonnaise, which we got from one of our partners ADK General Trading. Puidor Mayo is smooth, creamy and lightly tart, and we thought it worked really well in both the sauce and the filling.

You can use the Gannamart App to get the Puidor Mayo or get in touch with ADK General Trading on their Viber hotline 736-3663.

Serves: 2

Ingredients:

For the filling

• 2 tuna cans
• 8 tbsp. Puidor Mayo mayonnaise
• 2/3 tsp. salt (or to taste)
• 2/3 tsp. ground black pepper (or to taste)
• 2 tsp. lime juice
• 1 thinly sliced green chilli (or to taste)

For the sauce

• 8 tbsp. Puidor Mayo mayonnaise
• 1 tbsp. mustard cream
• 2 tbsp. tomato ketchup
• 2/3 tsp. ground black pepper (or to taste)
• 1/3 tsp. salt (or to taste)

For the buns

• 2 submarine buns
• 4 tsp. butter

Toppings

• 1 tomato (sliced)
• ½ cucumber (sliced)
• 6 green olives (sliced)
• ½ cup shredded lettuce
• 2 cheese slices

Instructions:

1. Add all the ingredients for the filling to a bowl and mix well. Have a taste, adjust seasoning to your liking and set aside.
2. Add all the ingredients for the sauce to a bowl, mix well and set aside. This time too, have a taste and adjust seasoning to your liking.
3. Preheat the oven to 190 degrees Celsius.
4. Cut the buns in half lengthwise. Lightly coat the buns with butter. Place the buns on a tray cut side up, and toast them in the preheated oven for 3 minutes or until the butter melts and the edges crisp up a little. If you don’t have an oven you can use your stove to toast the buns too.
5. Spread the sauce evenly on the cut side of the buns.
6. Spread the tuna filling evenly on the bottom halves of the buns.
7. Arrange the tomato slices (we had 5 on each bun) neatly on top of the tuna. Then arrange the cucumber slices (we had 4 on each bun) on top of the tomatoes and then arrange the olives over that and the lettuce over that. Finally place the cheese slices (you’ll have to tear it into smaller pieces to make it fit) on top. Close the submarines by placing the top halves on top of the filling and press down gently.
8. Place the submarines on the tray again and pop it back into the preheated oven for 5 more minutes or until the cheese melts and buns get a little golden and crispy. Alternatively you can do this over the stove.