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Author Notes: We made this sandwich up when we had a small deli way back when. One of our salads in the deli case was a spicy tuna salad and another was the honey sesame slaw. It just so happened one day both were in the deli case and one of my employees put the two together and it was amazing! Here I have added heirloom tomatoes because---well because they are in season here in Northern California and I cannot get enough of them! —Dara
Serves 2-4 sandwiches depending on how hungry you are
- 1 can of tuna
- 1/3 cup mayo
- 1 spoonful of sambal olek
- 3-4 thinly slice green onions
- 1/2 can roughly chopped water chestnuts
- 4 cups thinly sliced cabbage. I like to use both green and purple for color
- 1 carrot, shredded or julienned
- 1 tablespoon toasted sesame oil
- 1-2 tablespoons honey
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- sea salt to taste. I like Maldon sea salt.
- sprinkle with toasted sesame seeds
- A few sprigs of chopped cilantro
- Combine tuna, water chestnuts, green onion, mayo and sambal olek. Add sea salt to taste.
- Combine shredded cabbage, carrot and cilantro (optional).
- Combine sesame oil, olive oil, honey and apple cider vinegar. Whisk until emulsified. Dress cabbage and sprinkle with sea salt to taste and top with toasted sesame seeds.
- I like to serve on toasted bread but this is just my preference. Also the heirloom tomatoes add a nice flavor if you have them.
- This recipe was entered in the contest for Your Best Mash-Up Recipe
- This recipe was entered in the contest for Your Best Sandwich Recipe
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