Why are there no fish sandwich restaurants

Fish sandwich


  • 1/2 head (approx. 300 g) pointed cabbage
  • 1 tbsp salad mayonnaise
  • 2 tbsp whole milk yogurt
  • 1-2 dashes of lemon juice
  • salt
  • pepper
  • 2 red onions
  • 16 slices of Jalapeño Peppers Sliced ​​(pickled hot green peppers, cut)
  • 5 slices (approx. 30 g each) raclette cheese
  • 2 cans (185 g each) of natural tuna
  • 4 small flatbreads (approx. 150 g each)
  • 4 tbsp sunflower oil


Clean the pointed cabbage, cut into thin strips and wash. Drain well. Mix the mayonnaise, yoghurt and lemon juice in a bowl, season with salt and pepper. Add the cabbage and mix well.
Peel and halve the onions and cut into fine strips. Place the jalapeño on paper towels and drain. Debark the cheese and cut into small pieces. Drain the tuna and cut into large pieces.
Cut a pocket into each flatbread. Fill with tuna, coleslaw and the rest of the prepared ingredients.
Heat 1 tablespoon of oil in a second pan. Fry 1 sandwich in it on both sides for about 3 minutes, weighing down with another pan or a heavy saucepan. Fry the rest of the sandwiches in 1 tablespoon each of hot oil. Halve the sandwiches and serve.

Nutritional info

1 person approx:
  • 770 kcal
  • 3230 kJ
  • 39 g protein
  • 35 g fat
  • 71 g of carbohydrates

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