Tuna and egg sandwichese wrapped in foil and baked until hot and crispy.
What is it about the word “bum” that sends little kids into fits of laughter?
When I was really little one of our favourite meals was bunsteads. They’re tuna and egg submarine sandwiches that are wrapped in foil and baked until hot and crispy.
Bum-steads we’d call them as we giggled away at the supper table.
Receiving them on our plate was like a sandwich gift that we could barely wait to unwrap, such was their status in our house.
The recipe works well with canned salmon too and lends itself to many other adaptations (shredded carrot, currants, sunflower seeds…).
Choose eco-friendly tuna like Wild Planet Ocean Wise-recommended tuna (100% pole and troll caught and packaged in cans with a BPA-free lining).
Bunsteads – baked tuna and egg sandwiches
- About 200 g of ocean-friendly tuna (I have used as much as 300 g in a single recipe)
- ¼ lb sharp cheese, grated
- 3 eggs, hard boiled and chopped
- 2 Tbsp. diced onion
- 3 Tbsp. diced red pepper
- 2 Tbsp. diced olives
- 2 Tbsp. chopped sweet pickles or relish
- ½ cup mayonnaise, sour cream or Greek yogurt
- A few grinds of black pepper
- 10-12 hotdog buns (100% whole grain)
- Drain tuna and combine with all ingredients, except buns.
- Fill buns with mixture and wrap tightly in foil.
- Bake sandwiches at 350 F for 25-30 minutes.
