Tuna Salad Sandwich
Solid Basics
A friend asked me how to make tuna fish sandwiches the other day, and I was taken aback. Then another friend asked how to make deviled eggs, as she wanted to serve them for a backyard gathering. It got me wondering just how many people want to know the basics—a few trusted recipes worthy of repeating time and again. With this in mind, I’m sharing a few of my standards. Click for Click for Deviled Eggs, Egg Salad Sandwich, and Grilled Cheese how tos.
Tuna Salad Sandwiches
A great tuna sandwich is easy to prepare if you start with great ingredients. Italian tuna, packed in either olive oil or spring water, is a giant leap up from Chicken of the Sea or other paltry American brands. You can find Italian tuna in many grocery stores and definitely in specialty food stores. Stock up. It’s a good thing to have in your pantry. This filling will easily keep for three days in your refrigerator, so it’s worth doubling the recipe. A scoop of it is also a welcome addition to a tossed green salad, elevating a salad into a simple lunch.
The bread is equally important. You want an excellent white or wheat bread, hopefully one you can slice yourself, so you benefit from the subtle irregularities that trap bits of mayo and add dimension. Whether toasted or plain, a tuna sandwich is healthy, tasty, and fills you up.
Tuna Salad Sandwiches
Makes 2 sandwiches
1/2 tablespoon minced red onion
1/2 teaspoon minced capers
1/2 cup drained tuna, preferably Italian
1/2 teaspoon dill weed
1 tablespoon fresh lemon juice
1/4 cup mayonnaise, preferably Best Foods
Directions
Finely mince red onion and capers together. Place tuna in a small bowl and use a fork to break it up into small flakes. Add onion and capers and mix.
Add all other ingredients, mix well and taste. Taste and adjust.
Untoasted
4 slices of bread, white or wheat
2 tablespoons mayonnaise
Lay out your bread slices and evenly spread the 2 tablespoons of mayo between the four slices. Put half of the tuna on two of the slices, cover with the remaining slices, cut in half and eat!
Toasted
The addition of tomatoes and lettuce accentuates the crunch and creaminess of the toasted sandwich.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
