Tuna salad sandwiches have been around since the dawn of time. It was the favoured sandwich of the caveman, the Knights of the Round Table and the people of Pompei. The tuna salad sandwich has been beloved throughout history and today we celebrate it!
To make a perfect tuna salad sandwich you must start by choosing the right tuna.
Because of overfishing tuna stocks are being decimated, especially bluefin, so you have to be picky about what type you buy.Skipjack tuna is the best bet, according to Taras Grescoe author of “Bottomfeeder – How to Eat Ethically in a World of Vanishing Seafood”. Now that you have your tuna it’s time to turn it into salad, for that you need mayonnaise, lemon juice and dijon. We are big fans of fresh lemon juice but if you don’t have lemons on hand, the Italian lemon juice pictured is the best bottled version to use. Mash up the tuna with enough of lemon juice, dijon and mayo to get it as wet or dry as you’d like. Then it’s time to add whatever little extras you like to make it your own.
We like to make our tuna salad with a brunoise of celery, dill pickle and chopped parsley. Now that the salad is done the rest is simple, grab some multigrain bread, Stonemill is a good choice, and some lettuce. Assemble your sandwich and serve, but don’t serve it up solo!
A tuna salad sandwich just doesn’t taste as good all by itself. It needs chips, it cries out for Coke. Some Lay’s Classic chips with an icy can of Coke makes for a perfect lunch and that’s why we made this the sandwich of the month. Enjoy!