Thehungrycodercooks

Ingredients

Spicy Tuna:

• 2 Tuna cans
• 1 small Red onions
• 1 tbsp chopped garlic
• 1/4 cup Cilantro chopped
• Salt to taste
• 1 Green chilies
• 2tbsp Oil as needed for frying
• 1 tbsp butter
• 1/4 cup Mayo
• 1.5 tsp Mustard Sauce
• 2 tsp Siracha/hot sauce

Chicken Salad:

• 0.1 lb Shredded chicken
• 1/4 cup or 1 chopped Jalepeno
• 2/4 cups Shredded carrots
• 1/2 tsp sugar (for boiling the chicken)
• 1/2tsp black pepper (for boiling the chicken)
• salt to taste
• 1/4 Mayo
• 2tbsp Greek yogurt (or half/half)
• 1 tsp Red chilli flakes
• 1tsp Black pepper
• 1tsp Garlic powder

Egg Salad Sandwich

• 4 boiled Eggs
• 3-4 Scallions/ Spring onions
• 1 green chilies
• Salt as needed
• 1 tsp garlic powder
• 2 tbs mayonnaise
• 1 tbs sour cream (optional)
• 1/4 tsp turmeric
• 1/2 tsp Dried oregano or fresh dill
• 1/2 Black pepper
• 1/2 tsp red chilli powder (for the heat) optional

Directions

Spicy Tuna:

1. Start by draining the oil from the tuna cans if using tuna in oil. You can reserve the oil for cooking.
2. In a pan, heat oil and butter. Add the chopped onion, garlic, and green chilies, and cook until they turn golden brown.
3. Add the drained tuna and cook until it becomes lightly golden.
4. Transfer the mixture to a bowl and mix in mayonnaise, mustard sauce, and hot sauce until well combined.
5. Spread the tuna mixture over your choice of bread or croissant, or use it as a filling for samosas, patties, you name it!
6. Store the spread in an airtight container in the refrigerator for up to 4–5 days.

Chicken Salad:

1. Start by boiling boneless chicken thighs in water with a little sugar, black pepper, and salt.
2. Once the chicken is fully cooked, let it cool, then shred the chicken.
3. Transfer the shredded chicken to a bowl and add shredded carrots and chopped jalapeño.
4. Add Greek yogurt (for extra protein), mayonnaise, black pepper, garlic powder, and red chili flakes.
5. Mix well until everything is evenly combined.
6. Store in an airtight container in the refrigerator for up to 3–4 days.
7. Use this mixture to make a delicious sandwich and enjoy!

Egg Salad Sandwich

1. Start by boiling the eggs for 8 minutes.
2. Once cooled, peel the shells and transfer the eggs to a bowl.
3. Mash the eggs, then add chopped scallions, green chilies, and salt to taste.
4. Add mayonnaise, sour cream, turmeric, dried oregano, black pepper, and red chili powder.
5. Mix well until everything is evenly combined.
6. Store in an airtight container in the refrigerator for up to 3–4 days (best enjoyed within 3 days).
7. Enjoy with your choice of bread!

Recipe Video

Notes