Canned Tuna: Use three 5-ounce cans of tuna in water and drain well. White albacore tuna will give a lighter color and firmer texture. Light tuna will be darker in color and softer in texture, with a more robust fish flavor.
Mayonaise: The emulsified egg and oil sauce adds creaminess to the salad.
Vegetables: Celery and red onions add a delicious crunch and freshness.
Relish: Add tanginess with sweet pickle relish, dill pickle relish, or chopped pickles.
Herbs: Sliced green onions and chopped parsley add an herbaceous taste.
Mustard and Citrus: Dijon and lemon juice add a hint of spice and tartness.
Seasonings: Salt and pepper enhance the savory taste.
Bread: Purchase thick pieces of white, wheat, or sourdough bread, about ½ inch thick. This will create a sturdy sandwich.
Cheese: Add about 1 ounce of mild or sharp cheddar—two slices or ¼ cup grated.
Make the salad
Use a fork to break up the tuna into smaller flakes. This will mainly be needed if using solid white tuna. Combine the fish with the mayonnaise, celery, red and green onions, relish, dijon mustard, parsley, lemon juice, salt, and pepper.
Mix until the tuna mixture is combined. It yields about 2 cups, ½ cup per sandwich. The salad can be prepared up to 5 days in advance, making it ideal for meal prep.
Butter the bread
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“I grew up eating stuff like this, we weren’t poor but we weren’t rich either”
