Looking for ways to put a new spin on tuna sandwiches? These operators share their tips.
John Rossi
Executive Chef, Flik International
New York, N.Y.
"In our conference center, we serve a black and white sesame seed encrusted sashimi-grade seared tuna on a wonton crisp with wasabi mayonnaise and pickled ginger. We’re offering more open-faced sandwiches, like this, because they offer more interesting plate presentations.
"In our cafeteria, one of the most popular items is a curried mango tuna salad that is made with canned light tuna, mayonnaise, celery, raisins, ripe diced mangos and curry powder. The curry gives it a nice vibrant yellow color. We serve that on grilled Greek pita bread."
Brian Fischer
Executive Chef
The Windrows at Princeton Forrestal
Princeton, N.J.
"I like to add Old Bay seasoning to traditional tuna salad. It adds an interesting flavor profile to the sandwich, similar to that of a crab cake.
"Another tuna salad sandwich we serve is made with sun-dried tomatoes, capers, onions and mayonnaise and then grilled on an English muffin."
Lyn Halvorson
School Nutrition Specialist
LaCrosse Public Schools, LaCrosse, Wis.
"Since we receive tuna as part of the school commodity program, we offer tuna in most of our schools every day.
"We serve tuna salad on our cold sandwich bar, as a sandwich option in our bagged lunches and we also offer it occasionally as a menu entree. Sometimes we serve it in a flavored wrap with lettuce and/or julienned carrots and shredded cheese or as a tuna melt, on a hamburger bun topped with melted cheese."
Darren Zaldo
Executive Chef, Unilever Corp. (CulinArt)
Trumbell, Conn.
"Our fresh tuna panini sandwich is served on grilled Italian bread and topped with fresh mozzarella, sliced vine-ripened tomatoes, mesclun greens and a kalamata olive tapenade that we make from scratch.
"We also offer traditional tuna salad sandwiches, which we sometimes dress up with chopped artichoke hearts, sliced red onion, tomato and green leaf lettuce."