Lunch Combo Recipe

Inspired by The Fish Market - San Diego

Time45m

Serves4

Albacore Tuna Salad, Fried Fish or Crab Cake Sandwich; all served with lettuce, tomato & cucumber on a 7″ sourdough baguette + a bag of chips & a soda/water.

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Ingredients

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Tuna Salad

2 cups Albacore tuna (canned)

1 cup Mayonnaise

1 cup Celery, diced

1 tbs Red onion, diced

2 tbs Dijon mustard

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs ReaLemon lemon juice

Fried Fish or Crab Cake Sandwich

4 pieces Fish fillets (white fish) or crab cakes

1 cup Flour

2 pieces Eggs

1 1/2 cups Breadcrumbs

to taste Celtic sea salt

to taste black pepper

as needed Oil for frying

Sandwich Assembly

4 pieces Sourdough baguette (7 inches)

8 pieces Lettuce leaves

2 pieces Tomato, sliced

1 pieces Cucumber, sliced

4 pieces Bag of chips

4 cans/bottles Soda or water

Method

Prepare Tuna Salad

Mix Ingredients

In a large bowl, combine the albacore tuna, mayonnaise, diced celery, diced red onion, Dijon mustard, salt, black pepper, and lemon juice. Mix well until all ingredients are combined.

Prepare Fish or Crab Cakes

Bread the Fish/Cakes

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Season each bowl with salt and black pepper to taste. Dip each fish fillet or crab cake first in flour, then in the egg, and finally coat with breadcrumbs.

Fry

In a frying pan, heat oil over medium heat. Fry the breaded fish fillets or crab cakes until golden brown and cooked through, about 3-4 minutes per side. Remove and drain on paper towels.

Assemble Sandwiches

Build the Sandwich

Cut the sourdough baguettes in half lengthwise. Spread a generous amount of tuna salad on the bottom half, then top with a fried fish fillet or crab cake, lettuce leaves, sliced tomato, and sliced cucumber. Close the sandwich.

Serve

Complete the Meal

Serve the sandwiches with a bag of chips and a soda or water on the side.