Furikake Tuna Salad Sandwich
Yield: 16 each sandwiches
Ingredients:
- 5 lb. Reser’s Tuna Salad (71117.11405)
- ½ cup Furikake seasoning
- 1 cup Green onions, green only, thinly sliced, 1/3rd cup kept for garnish
- 4 English cucumbers, halved and thinly sliced lengthwise
- 2 Tbsp Kosher salt
- 32 slices Japanese white milk bread (Shokupan)
- 1 lb. Butter, unsalted and softened, for spreading on bread
Directions:
- In a large metal bowl, combine Reser’s Tuna Salad with the furikake seasoning and green onions, and mix to combine.
- Refrigerate salad base for 30 minutes.
- Cut each English cucumber in half and then thinly lengthwise and season with kosher salt.
- Let the cucumbers sit for 15 minutes then pat dry.
- To build the sandwich:
- Butter two slices of bread.
- Layer cucumber slices to the edge of the bread (both sides).
- Top with 5 oz of tuna salad mixture and put the sandwich together.
- Wrap tightly and refrigerate for at least 10 minutes before serving.
- To serve, cut off bread crusts and plate with thinly sliced green onion.
