- 4 to 6 large croissant rolls, sliced
- 3 eggs
- 3 cans of white albacore tuna, drained
- 3 tablespoons sweet relish
- 1/2 cup mayonnaise
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- 2 teaspoons fine salt
- 1 teaspoon ground black pepper
- Mixed greens
Years ago when we first moved to our lake house in Asheville, North Carolina we visited a cafe in Biltmore Park. I can’t remember the name of the cafe, but I certainly remember the tuna and egg salad sandwiches made fresh there daily! They were amazing.
I decided to try my hand at recreating this sandwich I loved so much. I succeeded and my family and friends love them. My hubby and children smile when they find out I’m preparing these sandwiches for lunch. And let me just say it, tuna salad nestled between a croissant roll never hurts either!
Okay, so here’s how easy these delicious sandwiches are to make:
Place three large eggs in a saucepan and cover with cold water. Cover the lid. As soon as the water begins to boil immediately turn off the heat and let the eggs sit for 5 minutes.
Viola! Perfectly cooked eggs! Isn’t that a lovely yellow color?
Now dice up your egg finely.
In a large bowl combine, tuna, diced eggs, mayonnaise, relish, garlic and onion powders, salt and pepper.
Slice your buttery croissant in half the long way, spread a few mixed greens on top and add the tuna and egg salad. Top with the other half of your croissant.
I enjoy eating this sandwich with a few grapes, too!
From my heart to yours,