This is it, folks, a simple, traditional, classic tuna salad sandwich. Nothing fancy, nothing exotic. Just good. What is the key here? Three words: Really good ingredients. Buy the best tuna — or make your own (recipe is linked below) — great mayonnaise, great mustard and fresh veggies. And don’t forget the bread! Tuna salad sandwiches on Wonder bread may be nostalgic, but I love this recipe with good crusty bread instead. This tuna salad recipe serves 4, and the salad will keep for a few days in the fridge.
Prep Time: 15 minutes
Total Time: 15 minutes
2-3 cans of high-quality tuna, or 1 lb of your homemade tunafish
4 T. diced celery
6-7 T. high quality mayonnaise
2-3 T. Dijon or other good mustard
1-2 t. finely chopped dill
1/2 a medium onion, finely chopped
1 T. finely chopped parsley (optional)
1/4 t. cayenne (optional)
Salt and pepper to taste
Flake the tuna into chunks. If you bought it oil-packed, as I recommend, let it be coated in oil. Don’t wash the tuna.
Mix the tuna with all the other ingredients in a bowl. Test for salt and add it to taste.
Optional: Make your own mayonnaise! There is a great recipe linked below.
To serve — well, we all know how to eat a tuna sandwich! But I like my sandwiches on toasted crusty bread. If you want to go upscale, serve them like an Italian bruschetta: Open-faced on thick crusty toast.