Takes a bit more work than your usual Tuna Fish Sandwich but it sure is worth it.
Heat oil in a medium-size frying pan. Add onion. Sprinkle with sugar, salt and pepper. Stir often over medium heat until onion turns golden, 5 minutes. Add 1 tablespoon vinegar and tarragon. Stir constantly until liquid has evaporated, 1 minute. Taste, then add more vinegar, if needed. Remove from heat. In a large bowl, stir mayonnaise with olives and tomatoes. Stir in onion mixture. Crumble in tuna. Stir in spinach.
If making ahead, cover and refrigerate tuna mixture up to 2 days otherwise spoon over base of each bun. Top with bun lids. Serve or wrap and refrigerate. Sandwiches keep well, wrapped and refrigerated, up to one day.
By sooz from Toronto, ON
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