Tuna Po’boy Sandwich
Prep Time: 20 mins | 1 Serving
Louisiana really gave the world a gem with the po’ boy. But sometimes you want a fish sandwich that isn’t fried. Well, this Tuna Po’ Boy Sandwich recipe from Sam the Cooking Guy® brings a fresh, not-fried take on this Bayou classic to the table that will be a real hit at your next cookout or family dinner.
Tuna Salad Mix:
- 2 (12 oz.) cans Bumble Bee® Solid White Albacore Tuna, drained
- 1/3 cup dill, finely chopped
- 1/3 cup finely chopped green onion
- 1/3 cup finely chopped parsley
- 1/3 cup mayonnaise
- Salt & pepper to taste
- 1/3 cup Panko bread crumbs
- Neutral oil & butter
- One slice Muenster cheese
- 1 hamburger bun or large roll
- 1/3 cup cole slaw
Combine 1 cup of tuna mix and Panko bread crumbs in a bowl – mix well to combine. Heat a skillet on the stove with a little oil and butter.
Shape tuna and breadcrumbs into a patty. Place patty in frying pan and cook on each side until golden brown.
Place a slice of cheese on the patty once you’ve flipped the burger.
Toast each bun half. On one bun add mayonnaise, top with cole slaw, and place the cooked tuna patty on top. Finish with the second bun half.
Save remainder of tuna mix in air tight container in the refrigerator for up to 3 days.