Chef Joffrey elevates the humble Tuna Sandwich to the Sandwich Supreme by using homemade mayonnaise something that a lot of people can’t be bothered with, but Joffrey makes it simple.
1 egg yolk
1 teaspoon of Dijon Mustard
5cl of sunflower oil
A turn of black pepper & a pinch of salt
Add the mustard to the egg yolk with the black pepper, squeeze of lemon and salt then whisk, slowly adding in the sunflower oil as you whisk to a mayonnaise consistency.
Toast 2 pieces of wholemeal bread lightly.
Mix your homemade mayonnaise, half a diced tomato, a quarter red onion diced and an 80g tin of canned tuna with 3g of chopped chives. Put the entire mixture between your two pieces of lightly browned toast. Et voila, you have a simple lunch that is highly nutritious and on budget.
A Tuna Sandwich is so versatile. You can add your own extra delights to the above. I like adding avocado and my favourite is with crispy bacon and a light boiled egg!!