This week we are combining luaus AND back to school in one neat little sandwich.
This is Luau Lulu!
- 2 cans (7 ounces each) tuna fish, drained
- 8 ounces crushed pineapple, drained
- 2 Tablespoons mayonnaise
- 2½ teaspoons Dijon mustard
- 6 hamburger buns
- Shredded, unsweetened coconut
- Avocado slices, for serving
- Flake tuna; blend with pineapple, mayonnaise and mustard. Toast hamburger buns. Spread mixture on bottom halves of buns; sprinkle with coconut. Serve with celery and avocado crescents, if desired.
This little stunner comes from a pamphlet called The Bold Sandwich with Mr. Mustard, from 1960. It you are wondering, which you probably aren’t, this pamphlet is meant for the Dijon incarnation of Mr. Mustard which is now defunct, though they still make the original hot version (affliate link). Most of the sandwiches in the pamphlet are pretty yawn-inducing, then this one jumped off the page at me and I was pretty much sold.
Plus, it has coconut on it!
Just for the record, since the recipe did not specify sweetened shredded coconut, I didn’t use it. I used unsweetened shredded coconut. They most likely meant sweetened shredded coconut, since I’m pretty sure that’s what’s pictured, but since they didn’t specify it I was off the hook. Thank goodness for small mercies.
“So. What do you think?”
“This is…actually good.”
The Verdict: Good
From The Tasting Notes –
I thought this would just be wretched, but it actually was legitimately good. Sort of a strange, tropical-y combination that worked. The unsweetened coconut gave a good crunch, the avocado gave a good, bright flavor and you could barely taste the Dijon mustard. What you could taste was the pineapple. It was almost overwhelming. Maybe a grilled pineapple slice on top of a Dijon tuna salad would be better than this current incarnation. But still, pretty darn good for a sandwich with coconut on it.