TUNA AND EGG WANPAKU

I’m a huge fan of justonecookbook, and when I saw her stunning Wanpaku sandwich, I couldn’t get over how gorgeous and GIANT it looked! I knew I had to give it a try.

Milk bread can be tricky to find here in the UK, so I’ve used thick farmhouse bread instead. But if you can get your hands on milk bread, I highly recommend trying it as it adds that extra pillowy mouthfeel.

This sandwich is truly epic. It’s bold, vibrant, and packed with layers of textures. If you’re looking to treat yourself to the ultimate sando, then give my take on this recipe a try.

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TUNA AND EGG WANPAKU

SERVES 1// MADE IN 30 MINS//EASY-MEDIUM// MEATY

Ingredients:

• 2 slices milk bread or thick farmhouse bread

• 145g tinned tuna, drained

• 4–6 lettuce leaves

• 1 avocado, thinly sliced

• 1 medium egg

• 1/4 white cabbage, shredded

• 1/4 red cabbage, shredded

• 1/2 large carrot, julienned

• 1 tbsp Kewpie mayonnaise, plus extra for drizzling

• 1 heaped tsp wholegrain mustard

• Splash of apple cider vinegar

• 1/2 lemon, juiced

• Salt and pepper, to taste

• Garlic sriracha, for drizzling

Method:

1. Gently place the egg into a pot of boiling water and cook for 6 minutes.

2. Transfer the egg to a bowl of iced water to cool. Once cooled, carefully peel the shell and set the egg aside.

3. In a mixing bowl, combine the tuna, 1 tablespoon of mayonnaise, lemon juice, mustard, salt, and pepper. Mix until well combined.

4. Lay one slice of bread on a board and spread with a little extra mayonnaise and a drizzle of garlic sriracha.

5. Layer half the lettuce leaves on the bread, followed by the tuna mixture. Spread the tuna evenly to the edges.

6. Add the sliced avocado, ensuring it covers the tuna evenly.

7. Place the jammy egg in the centre of the sandwich.

8. Generously top with the shredded white cabbage, red cabbage, and julienned carrot. Then finish with the remaining lettuce leaves.

9. Drizzle mayonnaise and a drizzle of garlic sriracha on the second slice of bread before placing it on top of the sandwich, pressing down gently.

10. Wrap the sandwich tightly in cling film to help it hold its shape.

11. Using a sharp knife, cut the sandwich neatly down the centre to reveal the layers and the jammy egg.