Bite after bite, rich tuna texture and flavor, moistened by the mayo and combined with the green onion and celery, a match made in heaven for this Tuna Salad Sandwich.
Some days I just want to make something simple easy no pots or pans recipe, just a bit of prep and within minutes lunch is ready. This is such a day, having survived a busy week, lack of sleep, due to some crazy cats. I am wanting a nice Tuna Salad Sandwich, with a side of sriracha kettle chips, for my lunch.
I have had many a tuna salad sandwich, and everyone has their take on it, some keep it simple with just mayo some bread and put the canned tuna onto the bread some pepper and that is it, simple, healthy. Some do a medley of vegetables chopped fine, like celery, onion, dill pickle, toss it with some miracle whip or mayo on a nice bun or sliced bread. All these are good but I have found a method that until to date is my favorite
Here we go with the Tuna Salad Sandwich:
First of all, need some green onion, fresh organic, that I picked up at Planet organic, a local market store. Just a quick note on this store, amazing anything and everything organic, holistic, healthy, yummy, inventive, veggie, vegan, with a staff that is always delightful and pleasant, must be the energy in this place, wonderful. They have just moved from a small location into a very large space, and that means even more products, yeah. I just love going into every isle and look and read anything that catches my eye and spikes my creativity. Now that I have that out of the way back to this delightful tuna salad sandwich. Besides the green onion just a bit of celery minced for that crunch. A bit of mayo and mustard, a nice rustic bread with a crusty crust, some butter, and the main ingredient the tuna. Now this is the important part. The tuna I use is an Italian brand packed in olive oil. It is the olive oil that intensifies the taste and flavor of the tuna, and when well drained and combined with the ingredients such as mayo mustard etc it makes for a tuna salad sandwich that is not only down right delicious but has a fragrance that will have your mouth watering, and your appetite roaring. I sometimes bring this sandwich for lunch at work and people coming through my office always stop and say that smells so good what is that?
So as I said you have to drain the oil from the tuna, but don't throw that oil away, I put it in a jar and use it for a pasta with tuna dish like spaghetti con tuna, or even use it in salads, you can even use it in making a clam chowder or bouillabaisse (seafood soup). Then mince up some green onion and celery, mix with some mayo and mustard but not too much as you don't want to loose the flavor of the tuna. Here's the catch the bread you toast nice and golden brown and then when its still hot a pat of butter well spread throughout the surface of the bread. This adds a richness to the flavor of this sandwich that you won't believe.
I made up some tomatoes the same way I prepare them for bruschetta, diced, with a little bit of garlic, root stem removed. Inside the garlic in the center is the root of the garlic, this is the part that is very strong and produces the bad breath, when you remove it, the taste of the garlic is more subtle and less acidic, and no bad breath. Splash the tomato and garlic with some extra virgin cold pressed d.o.p.( di origine protetta) olive oil, which means the product is undeniably made in Italy. A sprinkling of fresh chopped basil, and some salt and pepper a quick toss and placed on top of that luxurious tuna salad, lovingly placed on that toasted, butter slathered rustic bread. Close this baby up, cut diagonally, and served with a nice home made pickle (my dad's) but anyone you have will do, and a nice handful of chips which today I didn't make as it was my lazy recipe day, these chips I also bought at planet organic, kettle cooked, sriracha flavored, crunchy, crispy , mucho caliente flavor, a nice combination with the rich flavors of the tuna sandwich, and that subtly sweet dilly acidic taste of the pickle.
Bite after bite, rich tuna texture and flavor, moistened by the mayo, and combine with the green onion a match made in heaven. A nice crunch of the celery, that hit of butter massaging the tuna and that crunch of the toasted rustic bread, absolutely amazing, then a few chips to munch on till the heat rises and another few bites of the sandwich to cool it down a bit. I thoroughly enjoyed this lunch my feet up and my hands clasped behind my head, reveling in the flavors of this Tuna Salad Sandwich with a side of sriracha kettle chips.
While enjoying this simply easy going recipe I enjoyed the song of the day: "Bungalow" by Scott Helman.Print
- 2 cans of tuna packed in olive oil
- 1 stalk of green onion chopped fine
- ½ stalk celery chopped fine
- 1 tablespoon mayo
- ½ tablespoon mustard
- salt and pepper to taste
- 2 teaspoons butter
- 4 slices of a rustic crusty bread
- 1 plum tomato diced
- ½ clove garlic minced fine
- ½ tablespoon of extra virgin cold pressed olive oil
- 1 teaspoon of fresh basil chopped
- salt and pepper to taste
- 2 pickles
- 2 handfuls of kettle sriracha chips (or chips of your choice)
- Open and drain tuna well.
- Break up tuna in a bowl.
- Add chopped green onion and celery and mix.
- Spoon in mayo and mustard and blend.
- Season with a bit of salt and pepper and set aside.
- Take bread slices and put into toaster and toast to a nice golden brown.
- Butter each slice of bread.
- Take the tuna mixture and spread throughout the face of the bread.
- In a bowl toss in the diced tomatoes, basil, garlic, olive oil, salt and pepper
- Sprinkle on top of the tuna mixture.
- To with slice of toasted bread.
- Cut diagonally.
- Place a pickle in a basket with the tuna sandwich.
- Toss in a handful of chips of your choice.
- Ready to serve
If you don't like the bad breath that garlic can cause, take out the center root of the garlic by cutting the clove in half and you will see this center root sometimes a slight green color, remove this.
If you want keep the oil of the tuna for other dishes as suggested in the post write up.
- Prep Time: 15 minutes
- Serving Size: 2 servings
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When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.