Tuna Sandwich | Tuna Salad Sandwich

Total time is not inclusive of chilling the filling.

One of the most popular simple Sandwich Recipes anywhere! It’s so good!

Read more about how this became one of America’s favorite sandwiches. A list of ingredients that may be added, as this sandwich comes in as many variations as there are cooks!

The Recipe Intro more info on variations etc. Check it out. Or read recipe below.

Below is my favourite recipe for the perfect Tuna Sandwich! I wouldn’t change a thing!

Ingredients:

Tuna - use Flakes in water		2 cans (150 gms, each)
Good quality - Mayonnaise (see notes)		3-4 Tbsp
Mild mustard (I use Mild American Mustard)		1/2 tsp
Shallot, minced finely		1
Dill (dill weed) , freshly chopped		2 tsp
Black pepper powder / course grain		1/4 tsp
Salt		1/8 tsp
Paprika ( use regular paprika - not the smoked or hot variety)		1/8 tsp
Shredded Iceberg Lettuce		As needed
Preferred sandwich bread (I use large white slices of speciality sandwich bread		As needed

Method:

1. Drain water from the canned tuna and add to a bowl.
2. Add 3-4 Tbsp Mayonnaise. You can add more or less according to preference. (See notes)
3. Stir the tuna well, so that it becomes easily spreadable.
4. Add the mustard and minced shallots.
5. Use a fork to mix and stir the tuna to make it more smooth and spreadable. I like it only slightly chunky. If you want it extremely smooth, mix further.
6. Once the texture is to your liking, add in the freshly chopped dill, salt, pepper, and paprika. Stir till thoroughly incorporated.
7. Chill the tuna spread for at least 30 minutes in the fridge for best results. The filling tastes better chilled.
8. To assemble: Shred the lettuce (rinsed and dried using a salad spinner or on kitchen paper).
9. For each sandwich, apply a thin layer of Mayo on both slices of Un-toasted bread. Spread a generous layer of chilled tuna filling on one slice and top with plenty of shredded lettuce. Place the second slice over the lettuce and use a baking scraper to press it down, to prevent finger impressions.
10. Cut the sandwich and serve while it is still chilled.
11. If you want to store them wrap them in sandwich paper or saran wrap and refrigerate till ready to use.

Tuna Sandwich

Notes:

• Read the recipe Intro Page, for variations on the classic Tuna Sandwich.
• Use only flaked tuna in water. The flakes in oil are better used in other recipes and make the tuna salad too heavy.
• Not all mayo is the same. I use Hellman’s or Bestfoods Mayo. I have heard Dukes is good too. Some brands are too sweet so please add less than I have stated in the recipe.
• This goes without saying, but use the freshest lettuce. t has to be crunchy or why bother, really!
• Chilling the filling is important.  It makes the sandwich taste fresher and cleaner.
• Regular mild paprika is used in my recipe –  not smoked, or extra hot. This changes the recipe drastically.
• Adding mayo to both slices of bread, keep the sandwich from getting soggy later.  if packing for later you might also add a thin layer of lettuce on both slices before adding the filling, to keep the bread from getting soggy over time.

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Key Ingredients: Tuna, Mayonnaise,  Lettuce, Bread, Mustard, Shallot, Salt, Herb and Spices.

EAT AND TELL!!!

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