A tuna salad sandwich is a classic American dish usually eaten for lunch that can be found in just about any restaurant, sub shop, or diner. Unfortunately, many of these establishments don’t offer what I would call “real” tuna salad. What they pass off as tuna salad is usually nothing but tuna mixed with mayonnaise. This tuna salad recipe has a multitude of flavorful ingredients to really liven it up. It’s delicious.
One thing worth mentioning is that tuna and other large fish contain higher amounts of mercury (methylmercury) than smaller fish. To limit your intake of mercury it is best to use chunk “light” tuna instead of Albacore “white” tuna. The difference between chunk light tuna and Albacore tuna is that chunk light comes from a smaller tuna fish, usually a Skipjack tuna. Also, Skipjack tuna do not live as long as Albacore, so they have less time to build up mercury.
The Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) have advisories regarding tuna consumption for women who may become pregnant, pregnant women, nursing mothers, and young children.
- 12 ounces tuna fish - In water. Preferrably in pouches. Dolphin safe.
- 2 tablespoons dill - Minced
- 2 tablespoon bread and butter pickles - Minced
- 2 tablespoons red onion - Minced
- 1 small rib celery - Organic. Minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper - Freshly cracked
- 2 tablespoons lemon juice
- 2 tablespoons parsley - Fresh. Minced
- 1/2 cup mayo
- 1/4 teaspoon dijon mustard
- 1 small garlic clove - Minced
Mince the dill, pickles, parsley, red onion, celery, and garlic and place into a bowl. Evenly sprinkle the salt over everything. Add in the freshly cracked black pepper and the lemon juice. Mix everything together until well combined.
If using canned tuna, use a colander to strain the tuna. Try to remove as much water from the tuna as possible. It's best to get the vacuum-packed packed pouches of tuna as they contain much less water and make clean up easier.
Flake the tuna into small chunks using a fork or your clean hands. You want the tuna to have a relatively uniform texture throughout.
Add the herb and vegetable mixture into the tuna.
Mix everything together until well combined.
Add the mayo and dijon mustard to the tuna mixture.
You want to fold in the dijon mustard and mayo. Feel free to use less mayo than is called for. You can add a little at a time until the tuna salad has the consistency you like. Taste the tuna salad to make sure the flavors are to your liking.
Toast or grill two slices of the best bread you have on hand. My favorite bread to use for this tuna salad recipe is sourdough. Cover a side of the toasted bread with the tuna salad and then place a leaf of lettuce on top. Plate the tuna salad sandwich with a side of your favorite potato chips.
Instead of using bread you could make a macaroni tuna salad. Any kind of pasta would work, just gently mix the tuna salad with your favorite cooked pasta.
Other classic toppings for tuna salad sandwiches include avocado and tomato. If you grill your bread instead of toasting it you could also melt a slice of cheese on top.
Now that you have learned how to make tuna salad, please be sure to view these other seafood recipes and these sandwich recipes.
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