The greatest culinary experience

I used to spent a good amount of time in the cafe kitchen during my college time, working as a kitchen crew. The Macarena tune that never gets old... Wait... When i say never gets old, it typically reminding me it has been 30 years now!

Majority of my recipes are gone as i have not been practicing. I don't believe the culinary knowledge to be once acquired, and it will never go away.

Time for me to put these simple exercises together and workout one of those no brainer cooking. Tuna mayo sandwich it is.

I like this kind of meal prep since its simple, quick, not require extreme culinary skill. Measurement can be vague and minimal cuttings to prevent me sheds blood.

After weekend morning walk, i headed to the convenient shop and got myself a loaf of white bread (RM2.60), a can of brine tuna (RM5.00), a jar of mayonnaise (RM8.90), total RM16.50 or $3.50 after conversion.

First of all, open the canned tuna by pulling the lid up. Be extremle careful as these edges are razor sharp. Try NOT to pull it off entirely, leave a small section attach.

Reason being, the brine inside the can is salt water(alternatively you may use oiled tuna, they work exactly the same, to preseve the meat), we can use the lid as a stopper.

I will normally press down the lid and apply more pressure to squeeze as much brine out as possible to prevent the meat tasted too salty.

Once the brine is out, you can see chunks of tuna in the can. At this time, you can use a fork to claw the flesh out. You don't have to be perfect on every claw as long you do not scratch the tin can surface.

Following by getting ready with mayonnaise. Open a package up and use a spoon to scope a huge portion.

Fling it on top of the tuna chunks and start meshing and mixing. I will normally go with 5 big spoon for a can of tuna. I recommend you start with 1, and gradually work your way up. Be sure the spoon you use to scope is dry and clean, that should prevent contamination.

Once done mixing and meshing, spread a good amount of tuna mayo on the white bread.

I liked to top it up with burger cheese(instead of sandwich cheese). Its not wrong to have different kinda cheese.

Once done the prep work, put the sandwich into the sandwich maker. I prefer to pre-heat the maker so it keep the baking time low, to avoid drying the bread too much.

Once ready, close the lid and wait for good 3 minutes, or if your sandwich maker has an auto cut off, that will be even better.

Once thats done, i will normall spread a small amount of butter on top of the sandwich to give it an extra killer taste and golden brown surface.

There we go, the simplest and affordable brekkie for me and my family. What is your favorite sandwich? Do you bake/toast your sandwich?