Potato Tuna Salad and Sushi Sandwich

by Angie Liew

Potato Tuna Salad In this recipe, potato salad and tuna salad are combined into one satisfying meal. They make a popular and quick-fix lunchbox  salad which is a great way to relieve school lunch sandwich boredom and can be a great start to the week when fresh bread is not readily available. For the light eaters, serve with a wholemeal roll spread sparingly with polyunsaturated margarine or butter. To make a more creative lunchbox, serve with delicious pinwheel sandwiches. These sushi sandwiches look fancy, but are easy to make and fun to eat. The best part is all these can be made ahead of time.

Potato Tuna Salad and Sushi Sandwich

Recipe by Huang Kitchen, Angie Liew
In this recipe, potato salad and tuna salad are combined into one satisfying meal. They make a popular and quick-fix lunchbox salad which is a great way to relieve school lunch sandwich boredom and can be a great start to the week when fresh bread is not readily available. For the light eaters, serve with a wholemeal roll spread sparingly with polyunsaturated margarine or butter. To make a more creative lunchbox, serve with delicious pinwheel sandwiches. These sushi sandwiches look fancy, but are easy to make and fun to eat. The best part is all these can be made ahead of time.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Salad
Cuisine: Western
Servings: 2

Ingredients

(Potato Tuna Salad)

  • 1 potato, small size
  • 1 sweet potato, small size
  • 100 g canned white tuna, in brine
  • 1 spring onion, chopped
  • 2 tablespoons low-fat natural yoghurt
  • 1/4 teaspoon mild curry powder

(Sushi Sandwich)

  • 1 slice whole wheat bread, crust removed
  • 1 teaspoon sandwich spread
  • 1 slice Deli Fresh Chicken Breast
  • 1 piece cheddar cheese slice, low fat

    Instructions

    (Potato Tuna Salad)

    • Wash potatoes, cut into 2 cm cubes. Put in a saucepan of boiling water and cook until tender (about 5 minutes). Drain well and allow to cool.
    • Drain tuna, reserving 2 teaspoons brine.
    • Combine cooled potatoes, drained tuna and chopped spring onion.
    • Add brine to the yoghurt with the curry powder. Mix well.
    • Pour dressing over the salad, toss to combine.
    • Place the salad in an airtight container or lunchbox. Chilled in refrigerator.
    • Serve with pinwheel/sushi sandwich or bread roll, wrapped separately.

    (Pinwheel/Sushi Sandwich)

    • Cut the crusts off of the whole wheat bread
    • Flatten the bread by rolling out as thin as possible with a rolling pin. If you don't have a rolling pin, use the sides of a drinking glass or jar instead.
    • Spread with sandwich dressing ( or any dressing you desire )
    • Top with chicken and cheddar cheese slices.
    • Starting at the side closest to you, tightly roll the bread up and press tightly to seal into a roll. Roll-up can be prepared ahead of time. Wrap in plastic wrap and refrigerate until ready to cut into pinwheels to serve.
    • After chilling, remove plastic wrap and place pinwheel on a cutting board. Using a thin, sharp serrated knife cut crosswise into 4 pinwheels or sushi sandwich to serve.

Enjoy!

  To make potato tuna salad: P1140274

Using a strainer, drain the white tuna.

    Potato Tuna Salad

Reserve about 2 teaspoons brine.

    Potato Tuna Salad

Wash the potatoes, cut into 2 cm cubes and cook for about 5 minutes in a saucepan of boiling water or until tender. Drain well and allow to cool.

    Potato Tuna Salad

Add the drained tuna to the cooled potatoes.

    Potato Tuna Salad

Then add the chopped spring onion.

    Potato Tuna Salad

Combine everything together.

    Potato Tuna Salad

Then prepare the dressing. Add brine to the low-fat natural yoghurt.

    Potato Tuna Salad

Next add the mild curry powder. This adds colour and flavour to the dressing.

    Potato Tuna Salad

Mix well the yoghurt dressing.

    Potato Tuna Salad

Pour the dressing over the salad.

    Potato Tuna Salad

Toss to combine the dressing with the potato tuna mixture.

    Potato Tuna Salad

Place in an airtight container.

    Potato Tuna Salad

Topped with toasted white and black sesame seeds to add crunchiness to the salad. Chill in the refrigerator until needed.

    Potato Tuna Salad

For small eaters, serve the potato tuna salad in an airtight lunchbox with multigrain bread roll. Spread the bread roll sparingly with polyunsaturated margarine or butter and wrap separately to keep fresh.

 

For a more creative lunchbox, serve the potato tuna salad with pinwheel or sushi sandwich.

To make pinwheel sandwich: Pinwheel sandwiches

First cut the crusts off of the whole wheat bread.

    Pinwheel Sandwiches

Flatten the bread by rolling out as thin as possible with a rolling pin. If you don’t have a rolling pin, use the sides of a tall drinking glass or jar instead.

    Pinwheel sandwiches

Spread the thin rolled bread with sandwich dressing (or any spread you favour).

    Pinwheel Sandwiches

Top with chicken breast sandwich slice.

    Pinwheel sandwiches

Then with low-fat cheddar cheese slice.

    Pinwheel sandwiches

Starting at the side closest to you, tightly roll the bread up.

    Pinwheel Sandwiches

Press tightly to seal into a roll. Roll-up can be prepared ahead of time.

    Pinwheel Sandwiches

Wrap in plastic wrap and refrigerate until ready to cut into pinwheels to serve at anytime.

    Pinwheel Sandwiches

Remove the plastic wrap and cut crosswise into 4 pinwheels or sushi sandwiches with a thin, sharp serrated knife.

    Pinwheel Sandwiches

These pinwheel or sushi sandwiches look fancy, but are easy to make and fun to eat.

    Potato Tuna Salad

Serve the sushi sandwiches with the delicious potato tuna salad just prepared.

    Potato Tuna Salad Pinwheel lunchbox

Potato tuna salad served with sushi sandwiches in a lunchbox is such a wholesome and fulfilling lunch for kids on the go.

The best part is all these can be made ahead of time.

SO … ENJOY!

 

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