The Perfect Egg Salad Tuna Sandwich

egg sald sandwich

Though you consider yourself spontaneous or inventive with your weekday lunches, there are times we crave for a simple egg salad tuna sandwich.

Egg salad sandwich

#Eggsaladsandwich #Tunasalad #eggsalad

I know it’s one of my comfort food and it’s been ages since I made my last egg tuna salad sandwich. How about you, when was the last time you had an egg tuna salad?

My husband loves tuna sandwich for his lunch, and as for him, an egg tuna salad is merely a mix of mayonnaise, black pepper, and he’s good to go.

Egg Salad sandwich

But for me, I want my sandwich to have some crunch to balance the mayo, so I added sweet pickle relish and chopped onions (you can add chopped celery as well, your choice).

I like the taste of sweet and sour pickle relish though maybe some of you never tried, trust me, you should try it – they add something extra to each bite.

egg sald sandwich

Surely, sandwiches are just one of the options you can make with this egg tuna salad. You can add macaroni on it for a side dish, or you can nibble it on top of crackers which is also one of my favorite afternoon snacks.

egg salad sandwich

Watch The Video Below 👇👇

Water-Packed Tuna or Oil-Packed Tuna?

Personally, I like the clean flavor of water-packed tuna. Besides, we are adding enough calories with the use of mayonnaise already, so the water-packed tuna is the best choice.

egg sald sandwich

Egg Salad Tuna Sandwich

Rate this recipe
4 ratings
Recipe by: Calleigh | TheForkBite.com
Category: Lunch
Cuisine: American

Anything that saves time and yields something as yummy as this egg tuna sandwich recipe is on my Always List. All the ingredients melded perfectly, without any one flavor dominating.

egg sald sandwich

Ingredients

4
  1. 2 tuna fish (5 oz in can) (water-packed & drained)
  2. 3 - 4 tbsp mayonnaise
  3. 3 boiled eggs (chopped)
  4. 1 small shallot / red onion, minced
  5. 1 tbsp lemon juice (from 1/2 lemon)
  6. 2 tbsp pickle relish (optional)
  7. 1/2 tsp garlic powder
  8. 1/2 tsp of adobo seasoning (or other savory spices)
  9. 1 rib celery, diced small (optional)

Instructions

  1. After opening the tuna, drain it using a mesh strainer to drain the liquid while chopping onions or celery (optional) and then squeeze off the extra liquid using a spoon. Then toss the lemon in first and allow the lemon to penetrate into the drained tuna.
  2. Add the mayonnaise, chopped eggs, celery (if using), shallot, pickle relish (if using), the seasoning to the tuna fish.
  3. Mix all ingredients to combine, breaking up any large chunks of tuna fish as you go. Add more mayo if you'd like smoother, creamier tuna salad. Taste and add more of any of the ingredients to taste.
  4. Serve on bread or croissant with lettuce leaves or store in a covered container in the refrigerator for up to 5 days.
  5. If you're feeling indulgent, add some pastrami or bacon (this is optional).

Notes

For Tuna Salad Variations:

1.) Use yogurt instead of mayo for a lighter salad.

2.) Use canned salmon or leftover chicken in place of the tuna.

3.) Add raisins, diced apples or dried fruit to the basic recipe.

4) Add diced fennel, shredded cabbage, diced cucumbers, or any other crunchy vegetable.

5.) Add a dash of turmeric, curry powder, paprika, chopped fresh herbs, or any other spice mix in your cupboard.

https://www.theforkbite.com/egg-salad-sandwich/

Mongolian Beef Recipe + Panda Express Chow Mein Copycat

Mongolian Beef recipe

This Panda Express Chow Mein Copycat Recipe Tastes Way Much Better Than The Original

Now you can have some Panda Express at home for a fraction of a price as this Panda Express Chow Mein copycat recipe tastes way much better than the original.

Watch How to Make This Mongolian Chow Mein Recipe:

Our family loves alfresco but it can be a little pricey dining out every weekend. See, I love to cook and been craving this Panda Express Chow Mien but too lazy to go and grab some. It’s not only me who loves this dish but my picky son and husband as well.

Mongolian Beef recipe

This Mongolian Beef Panda Express Chow Mein Copycat tastes much better than the original. You can have some Panda at home for the fraction of a price.

Pictures speak volume…our Panda Express Chow Mein is even yummier than it looks!

Mongolian Beef recipe

I’ve got this recipe from my mom and been making this for a dozen time hence often get rave reviews. My friends and relatives love it more than Panda Express as it tastes more YUM than the Panda Express Chow Mein.

You can alternate this dish with my PF Chang’s Lettuce Wrap recipe, this is one of my favorite copycat recipes as well. If you love Asian food, you may try my Rice Pin Noodles as well.

Mongolian Beef recipe

Ingredients for Panda Express Chow Mein

I bought these thick noodles when I went to the Asian market, they are actually cheap and packed in a rectangular block. When cooking Panda Express Chow Mein, using pasta noodles is NOT recommended as these type of wheat flour noodles hold up better than the Italian pasta.

Lo Mein recipe

In this recipe, I didn’t add the cabbage, but this is only me. You can add Napa cabbage as it tastes better than the regular green cabbage. And for the ingredients of Mongolian sauce, you can use the Cooking Wine or a dry Sherry but for me, I like to use the Xiao Xing wine vinegar, you can pick this up at your local Chinese Market or in the Asian section/aisle of your grocery stores.You can read my post here for Kung Pao Chicken.

Panda Express Chow Mein

Any local supermarkets have a small Asian section and you can find some Asian sauce that could make up a delicious stir-fry sauce, in case you want it quick. This dish also needs a Hoisin sauce, Oyster sauce, ginger, brown sugar, and garlic.

Mongolian Beef recipe

Mongolian Beef Recipe + Panda Express Chow Mien Copycat

Rate this recipe
9 ratings
Recipe by: Calleigh | TheForkBite.com
Category: Entree
Cuisine: Chinese, Asian

Now you can have some Panda Express at home for the fraction of a price as this Panda Express Chow Mein recipe (copycat) tastes way much better than the original. In this recipe, I used the thick noodles (fresh) which you can find in any Asian market.

Mongolian Beef recipe

Ingredients

5
574.71 kcal
  1. 1 pack 4 oz thick Noodles (fresh) - or Yakisoba noodles
  2. 8 oz beef brisket or sirloin beef thinly sliced
  3. 1/2 cup cashew nuts
  4. 1 tsp minced garlic
  5. 2 tbsp vegetable oil
  6. 1 cup mushrooms sliced
  7. 1 cup sugar snap peas
  8. 2 cups celery
  9. 1 head broccoli cut into florets
  10. 1 cup julienne carrots
  11. 2 pcs Chinese sausage (optional & stir fry cook separately)
    for Beef Marinade:
  1. 3 tbsp cornstarch
  2. 1 tbsp light soy sauce
  3. 1 tbsp oyster sauce
  4. 1 tbsp sugar
  5. 1 tbsp brandy (I used Xiao Xing wine)
  6. 1 tsp sesame oil
  7. 1/2 tsp white pepper
  8. 1 tsp minced ginger
  9. 2 cloves finely chopped garlic
    For the Mongolian Sauce:
  1. 1 tbsp vegetable oil
  2. 3 cloves mince garlic
  3. 1 tsp freshly grated ginger root
  4. 1/2 cup water
  5. 1/2 cup Hoisin sauce
  6. 1/3 cup low sodium soy sauce
  7. 1/4 cup brown sugar
  8. 2 tbsp rice wine vinegar (or Xiao Xing wine vinegar)
  9. 1 tsp of chili flakes (optional)

Instructions

    Marinate the Beef:
  1. In a separate bowl, add all the ingredients for the beef marinade. Toss beef, mix with all the ingredients. Set aside and put in the fridge for 2 hours or overnight.
    Prepare Vegetables:
  1. Par boil all the vegetables except for the mushrooms.
    For the Mongolian Sauce:
  1. In a separate container, prepare the sauce. Put all the ingredients and mix well. Set aside.
    For the Main Dish:
  1. In a large skillet (or wok), set over medium heat and add vegetable oil. Once the oil is hot, lightly saute 1 tsp mince garlic and add the marinated beef. Stir until the beef is cooked and then add mushrooms + cashew nuts.
  2. Pour the par boiled vegetables and stir continuously so the bottom does not get burn.
  3. Once everything is sizzling hot, add the thick noodles and 1/2 of the Mongolian sauce. Pour 1/2 cup of water around the side of the wok and combine with all the ingredients. Keep stirring until the sauce thickens.
  4. Add the remaining 1/2 of the Mongolian sauce. Keep stirring until the thick noodles are cooked. Sprinkle the cooked Chinese sausage and add more cashew nuts if needed.
  5. Garnish with scallions or cilantro and serve hot!

Notes

You can get these thick noodles in any Asian stores and they usually come in a square pack of rectangular blocks.

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Nutrition Facts

Mongolian Beef Recipe + Panda Express Chow Mien Copycat

Serves

Amount Per Serving
Calories 574.71 kcal
% Daily Value*
Total Fat 26.2 g 40.3%
Saturated Fat 6.63 g 33.2%
Trans Fat 0.04 g
Cholesterol 62.45 mg 20.8%
Sodium 1348.53 mg 56.2%
Total Carbohydrate 64.46 g 21.5%
Dietary Fiber 7.67 g 30.7%
Sugars 23.15 g
Protein 23.19 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://www.theforkbite.com/mongolian-beef-recipe-panda-express-chow-mein-copycat/

Khao Pad Sopparot AKA Thai Pineapple Fried Rice

pineapple fried rice

This pineapple fried rice is one of my fave recipes. Super easy to make, with chunks of pineapple for a hint of tropical flavor and shrimps for extra protein.

pineapple fried rice

You can turn your next meal into a visit to a tropical paradise by serving Thai pineapple fried rice. This is one dish that’s great for everyone. It’s extremely flexible. For over-vegetarians just eliminate the chicken.

Strict vegetarians remove both the meat and eggs and add a little tofu or even cashews for extra protein. For everyone else, the recipe is perfect for a taste treat your family will love.

I’ve used pork and chicken but you can top it with almost any type of meat or seafood.

You may have most the ingredients already on hand, but there are some that aren’t normally in everyone’s cupboard. If you’re using chicken in the rice, you’ll need a cup of it that you are bite size cubes.

You’ll also need two eggs, ½ cup of each sliced sweet onion, sliced green bell pepper, sliced red bell pepper, and sliced tomato.

You’ll use two types of soy sauce, thin soy sauce (two tablespoons) and dark soy sauce (two tablespoons). Healthy Boy and Golden Mountain are popular brands of both.

You’ll use two types of soy sauce, thin soy sauce (two tablespoons) and dark soy sauce (two tablespoons). Healthy Boy and Golden Mountain are popular brands of both.

pineapple fried rice
Add Pineapple Chunks for More Flavor

While you’re at the grocery, don’t forget to pick up tapioca flour, you’ll just need a teaspoon, but it’s important. This recipe takes 5 cloves of garlic, ¼ tsp Thai pepper powder, a whole pineapple but you’ll only use one cup of fresh pineapple chunks and the pineapple shell and 1 tsp Thai curry powder, so add that to your grocery list too.

You may have jasmine rice on hand. I make this recipe the day after I serve rice, making extra so I have four cups for the recipe. Besides all the ingredients mentioned, you’ll also need one tsp of each, sugar and salt and 5 tablespoons of vegetable oil.

You may have jasmine rice on hand. I make this recipe the day after I serve rice, making extra so I have four cups for the recipe. Besides all the ingredients mentioned, you’ll also need one tsp of each, sugar and salt and 5 tablespoons of vegetable oil.

pineapple fried rice

Mix the tapioca starch with one tablespoon of dark soy to marinade the chicken for about 15 minutes, scramble the eggs using two of the tablespoons of oil.

Remove the eggs and add the next three tablespoons of oil, allowing it to heat before adding the garlic and chicken, add all other ingredients except the scrambled eggs, tomato, rice and a tablespoon of dark soy.

Let this mixture cook for several minutes so all the ingredients blend. Mix the last tablespoon of dark soy with the rice and add it to the mixture. Cook for a few minutes and remove to serve.

Right before serving to add the tomato and scrambled eggs. You can serve it in the carved out pineapple shell for a festive look and garnish it with spring onions and cilantro.

Other Asian Recipes:

pineapple fried rice
Super easy pineapple fried rice

pineapple fried rice

Khao Pad Sopparot AKA Thai Pineapple Fried Rice

Rate this recipe
2 ratings
Recipe by: Calleigh | TheForkBite.com
Category: Lunch, dinner
Cuisine: Asian

This pineapple fried rice is super easy to make, with chunks of pineapple for a hint of tropical flavor and shrimps for extra protein.

pineapple fried rice

Ingredients

15 minutes
5
442.93 kcal
    For Chicken Marinade:
  1. 1 cup chicken, boneless and skinless, cut into bite-sized cubes
  2. 1 tsp tapioca starch
  3. 1 tbsp Golden Mountain (Thai seasoning sauce)
    For Main Cooking:
  1. 1 cup shrimp (optional)
  2. 2 eggs
  3. 4 cups cooked jasmine rice (day old works best)
  4. 1 tbsp Golden Mountain (Thai seasoning sauce)
  5. 5 cloves garlic, chopped
  6. 1/2 cup sliced yellow onion
  7. 1/2 cup sliced green bell pepper
  8. 1/2 cup sliced red bell pepper
  9. 1/2 cup sliced tomato
  10. 1 cup fresh pineapple chunks
  11. 1/4 cup cooked dried pork (omit or add more if desired)
  12. 1 teaspoon sugar
  13. 2 tablespoons thin soy sauce
  14. 1/4 teaspoon white pepper powder
  15. 1 teaspoon salt
  16. 1 teaspoon Thai curry power
  17. 5 tablespoons vegetable oil
  18. 1 or 2 tbsp Maggie seasoning (*optional)
    For Garnish:
  1. 1/4 cup chopped spring onion
  2. 2 sprigs fresh cilantro
  3. 1 slice of lime juice

Instructions

Prep
5 minutes
Cook
10 minutes
Ready in
15 minutes
  1. Marinade the chicken in a bowl with the tapioca starch and 1 tablespoon of Golden Mountain sauce. Set aside for just 10-15 minutes.
  2. In a hot skillet or wok, scramble both eggs in two tablespoons of hot vegetable oil. Whip the eggs quick to cook, remove and set aside.
  3. In the same wok, add three tablespoons vegetable oil. Heat, then add chopped garlic.
  4. Add chicken and cook for a few minutes. Add yellow onions, red and green bell peppers, then the pineapple. Add 2 tablespoons thin soy sauce, sugar, Thai pepper powder, salt, and curry powder.
  5. Let this cook over medium heat for a few minutes, so the pineapple releases juice and flavors all ingredients.
  6. Watch for it to become juicy. Add 1 tablespoon of Golden Mountain sauce to the top of your bowl of jasmine rice, then add this to the wok. Sprinkle 1 or 2 tbsp of Maggie seasoning (optional).
  7. Mix well. Remove from heat. Add tomato, scrambled eggs, mix gently and serve.
  8. Garnish with spring onions, cilantro and squeeze some lime juice.

Nutrition Facts

Khao Pad Sopparot AKA Thai Pineapple Fried Rice

Serves

Amount Per Serving
Calories 442.93 kcal
% Daily Value*
Total Fat 22.41 g 34.5%
Saturated Fat 3.29 g 16.5%
Trans Fat 0.14 g
Cholesterol 89.24 mg 29.7%
Sodium 700.6 mg 29.2%
Total Carbohydrate 47.34 g 15.8%
Dietary Fiber 4.62 g 18.5%
Sugars 6.53 g
Protein 14.08 g
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://www.theforkbite.com/khao-pad-sopparot-aka-thai-pineapple-fried-rice/

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