Sometimes people ask me for basic recipes, like “what’s in my tuna salad?” The majority of us eat fairly simple most days of the week and sometimes I forget to share these traditional recipes that we all rely on day to day. I love a good tuna sandwich, especially made with fresh ingredients. Tuna Salad Sandwiches, remind me of my mom, who used to make them for our lunches and beach outings quite frequently as kids. I couldn’t wait to taste the freshly prepared mixture of tuna, celery, pickles and mayonnaise on whole grain bread at lunchtime.
My recipe is fairly similar to moms, but I add just a few different ingredients for added flavor and texture. I prefer to use tuna packed in olive oil as opposed to water, because I think it tastes better. Also, I tend to buy Yellowfin Tuna from a company called Genova, the fish are wild caught, as opposed to farmed and tend to have less mercury content, than Albacore tuna. You can find it at big box stores and online, it’s not expensive. Also, I use a combination of pickles in my Tuna Salad – Cornichons or Gherkin pickles and sweet pickle relish. I think the combination of salty and sweet heightens the tuna salad to a whole new level and makes it even more delicious. The rest is fairly straight forward and deliciously easy.
14 ounces Yellowfin Tuna in Olive Oil, drained
3 stalks celery, sliced thinly
2 scallions, sliced thinly
1/4 cup Cornichons
1 heaping tablespoon sweet pickle relish
1/3 cup light mayonnaise + more for bread
1 teaspoon Dijon mustard
1/3 cup fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
8 slices whole grain bread, I like Dave’s Bread
4 large leaves of lettuce, any variety
(Makes 4 Sandwiches)
1. In a large bowl, combine the tuna, celery and scallions. Slice the Cornichons and add them to the bowl, along with the sweet pickle relish.
2. Spoon in the mayonnaise and Dijon mustard and stir to combine. Rough chop the parsley and add it to the Tuna Salad, stir.
3. Lightly spread a layer of mayonnaise on each slice of bread. Spoon a quarter of the Tuna Salad on 4 slices and top with a leaf of lettuce. Place the other slice of bread on top of each sandwich and cut in half. Serve with fresh apple wedges or wrap in plastic for lunchtime. Enjoy!