Tuna Salad Sandwich
yield: one sandwich; easily increased
Please see notes, below, for discussion of ingredients and recipe variations.
One 5 ounce/140 gram can tuna fish, packed in spring water or light olive oil, drained.
2 tablespoons-more or less- of your favorite mayonnaise
Half of a fresh lemon
from here, it’s a question of personal taste. Some possibilities:
two minced cornichons
minced dill pickle or pickle chips, to taste; about a tablespoon
a few minched green olives
a minced scallion
a minced celery stalk
toasted walnuts or almonds
a few drops of Worcestshire Sauce
a drop of your favorite hot sauce
dried oregano
dried thyme (sparingly)
black pepper
For the sandwich:
lettuce
sliced tomatoes
pickle chips
one or two slices sturdy bread: sourdough, pumpernickel, country bread, something that
won’t fall apart.
I drain tuna by barely opening the can and tipping it into my trash can. This keeps the tuna from leaking out with the liquid. If this isn’t possible, pat the top of the tuna dry with paper towels or non-linting dish towels. The most practical method is a colander set in the sink.
Place the drained tuna in a medium sized bowl. Add the mayonnaise and mix thoroughly. Squeeze lemon juice over to taste. I use about half of a fresh lemon, but taste as you go.
As noted in the ingredient list, from here additions to tuna salad are a question of personal taste. I like minched cornichons and a little scallion.
Place tomato and lettuce on bread, if using, and add the tuna. Close sandwich. Slice in half. Or don’t.
Eat.
Notes:
I adore Kewpie Mayonnaise so much I keep two unopened bottles on hand, lest supplies run low. Other people swear by Hellmans, which is sold under the Best name in certain parts of the United States.
Crisp lettuce varieties like iceberg add welcome crunch, while greens like arugula add peppery bite. This is purely a question of personal taste.
Make a tuna melt by laying a few slices of your favorite cheese atop the tuna. Place the sandwich halves on a tray lined with foil or a silicon liner. Broil the sandwich until the cheese is bubbling and browned. Keep a close eye on your sandwich, as bubbling can quickly become burnt.