Tuna Con Huevos Recipe

Prepare hard-boiled eggs

Place 3 eggs in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then turn off heat and cover. Let sit 10 minutes. Drain and transfer eggs to an ice bath for 5 minutes. Peel and chop roughly. Set aside.

Drain and flake tuna

Drain the canned tuna well, pressing out excess liquid. Transfer to a medium mixing bowl and use a fork to flake the tuna into bite-sized pieces.

Chop vegetables

Finely chop 1 celery stalk and about 1 tablespoon finely chop of red onion. Core and seed 1 tomato, then dice into small pieces (about 1/4-inch). Add chopped celery, red onion, and tomato to the bowl with tuna.

Mix dressing and combine

In a small bowl whisk together 4 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tsp fresh lemon juice, and 1 tbsp chopped fresh dill or parsley. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper (adjust to taste). Pour dressing over tuna mixture and gently fold to combine, taking care to not mash the tuna. Fold in the chopped hard-boiled eggs until evenly distributed.

Taste and adjust

Taste the tuna con huevos and adjust seasoning with more salt, pepper, or lemon juice as desired. Chill in refrigerator for 15–30 minutes if time allows to let flavors meld.

Toast brioche buns

Split 4 brioche buns. Spread a thin layer of softened unsalted butter (about 1/2 tbsp per half) on cut sides. Heat a skillet over medium heat and toast buttered cut sides until golden and crisp, about 1–2 minutes per side. Alternatively, broil cut sides under a preheated broiler for 1–2 minutes watching closely.

Assemble sandwich

Place a lettuce leaf (if using) on the bottom half of each toasted brioche bun. Divide the tuna con huevos evenly among the 4 buns, piling it on generously. Top with the other bun halves. Serve immediately with lemon wedges on the side for squeezing over the salad if desired.

Storage

Leftover tuna salad will keep in an airtight container in the refrigerator for up to 3 days. Do not refrigerate assembled sandwiches on brioche longer than a few hours to avoid sogginess.