Apple Bacon Tuna Salad; a classic sandwich with a taste of fall.
Apple Bacon Tuna Salad Sandwich
4 oz can of tuna packed in water
2 slices thick cut bacon
1 large egg
1 small crisp apple, cut into cubes
1/2 cup greek yogurt
1/4 cup grated sharp cheddar cheese
1/4 cup grated colby jack cheese
2 tbsp diced pickled red onion
1/4 tsp. chili flakes
Fine sea salt to taste
2 slices of bread
- Put the bacon in a ten inch cast iron skillet and place over medium heat. Cook, occasionally flipping the bacon until it has browned to your liking. Remove the bacon from the pan and place it on a paper towel lined plate to drain and cool. Set the pan with the bacon fat aside.
- Fill a 1.5 quart saucepan with water, place over medium high heat, and bring to a boil. Once boiling, carefully lower the egg into the boiling water and cook for 11 minutes. After the time is up, immediately remove the egg and place it in an ice bath for five minutes to prevent further cooking.
- Coarsely chop the bacon, and then the egg, keeping them separate.
- Drain the can of tuna, then add it to a medium sized mixing bowl. Use a fork to break the tuna into large flakes.
- To the tuna add the chopped bacon and egg, cubed apple, greek yogurt, grated cheeses, pickled onion, chili flakes, and a pinch of sea salt. Stir until combined and taste, adding more salt if desired. Set aside.
- Heat the pan with the bacon fat over medium heat and add the two slices of bread. Toast on one side until golden brown and remove the bread from the pan. Alternatively, wipe out the pan and toast the bread in butter or oil.
- Place the tuna salad on the untoasted side of a slice of bread, top with the other slice untoasted side down, cut in half, and enjoy!
- Use a crisp apple like Pink Lady or Granny Smith. Granny Smith apples tend to be large so only use half and save the other half for another use.
- I find that toasting bread on one side is better for sandwiches with soft fillings like scrambled eggs or tuna salad.
- Use your favorite type of bread for this sandwich. I used a homemade five-grain sourdough loaf.
- Turn the leftover tuna salad into pasta salad, add it to cooked rice, or eat it with crackers or tortilla chips.