One of the most popular simple Sandwich Recipes anywhere! It’s so good!
Tuna Sandwich | Tuna Salad Sandwich
® This is a RAS signature Recipe©
Total time includes time for chilling the filling (30 minutes).
For a detailed introduction, about how this became one of America’s favorite sandwiches. A list of other ingredients that may be added, and the variations possible – as this sandwich comes in as many varieties as there are cooks! Check the Intro page ⇓. OR scroll down for the Recipe and Video ⇓.
Below is my favorite recipe for the perfect Tuna Sandwich! I wouldn’t change a thing!
You Might Also Like These Other Delicious Sandwich Recipes:
|
♦DID YOU TRY – Tuna Sandwich. Please comment below. ♦You can also – Mail me your pics and testimonials 🙂 @ recipesaresimple@gmail.com ♦on SOCIAL MEDIA tag me @recipesaresimple and hashtag it #recipesaresimple on any platform. Thank you so much! ♥ |
♦Quick Browse to see All Recipes by Category. ♦World Cuisines to browse recipes by Regional Cuisine.
♥Thanks for visiting www.recipesaresimple.com
Tuna Sandwich
Description
A good old tuna sandwich evokes a sense of classic comfort food. It's the kind of sandwich you might have enjoyed as a child or during a casual picnic. Simple Ingredients, Nostalgic Flavors and Versatility is what make this Sandwich an all-time Classic!
Ingredients:
Instructions
-
Drain water from the canned tuna and add to a bowl.
-
Add 3-4 Tbsp Mayonnaise. You can add more or less according to preference. (See notes)
-
Stir the tuna well, so that it becomes easily spreadable.
-
Add the mustard and minced shallots.
-
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.
-
Once the texture is to your liking, add in the freshly chopped dill, salt, pepper, and paprika. Stir till thoroughly incorporated.
-
Chill the tuna spread for at least 30 minutes in the fridge for best results. The filling tastes better chilled.
-
To assemble: Shred the lettuce (rinsed and dried using a salad spinner or on kitchen paper).
-
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.
-
Cut the sandwich and serve while it is still chilled.
-
If you want to store them wrap them in sandwich paper or saran wrap and refrigerate till ready to use.
Note
- 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. It has to be fresh and crunchy or why bother?
- 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.
- Key Ingredients: Tuna, Mayonnaise, Lettuce, Bread, Mustard, Shallot, Salt, Herb and Spices.
Thank you! I did my own spices but followed your recipe because It’s been a while and I wasn’t sure how much mayo! It was delicious! I just disagree about not toasting bread! LOL
🙂 Thanks! I toast the bread on occasion too 😉 still, I do love a soft cold sandwich, as long as the bread is nice and fresh.