Tuna Fish Sandwich
When I was a little boy a tuna sandwich was the very first thing in the kitchen I was allowed to make all by myself. I was very proud that I didn’t need a helping hand—or a recipe! I know that you don’t either, so think of this as a guided tour to jazzing up this kitchen classic with a few new flavours.
Ingredients
1 6 ounce can water-packed tuna
a squeeze or two lemon juice
a generous splash olive oil
1 tablespoon Dijon mustard
1 tablespoon minced red or green onion
1 tablespoon minced celery
1 tablespoon chopped parsley
a sprinkle or two sea salt and freshly ground pepper
4 slices whole wheat bread
a few lettuce leaves
a handful potato chips
a squeeze or two lemon juice
a generous splash olive oil
1 tablespoon Dijon mustard
1 tablespoon minced red or green onion
1 tablespoon minced celery
1 tablespoon chopped parsley
a sprinkle or two sea salt and freshly ground pepper
4 slices whole wheat bread
a few lettuce leaves
a handful potato chips
Instructions
Flake the tuna with a fork and then mix it with the lemon juice, olive oil, mustard, onion, celery and parsley. Unlike bland mayonnaise, olive oil will add lots of rich peppery flavour. Have a taste and then season to your liking with salt and pepper.
Spread a thick layer of the tuna salad on 2 slices of bread. Top with a layer of lettuce and crisp potato chips. Slap on the remaining bread. Press down a bit to even out the chips, then have a huge bite. Remember to share the other one!
Spread a thick layer of the tuna salad on 2 slices of bread. Top with a layer of lettuce and crisp potato chips. Slap on the remaining bread. Press down a bit to even out the chips, then have a huge bite. Remember to share the other one!
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Recipe Submitted by
Chef Michael
I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook!
Variation
A great sandwich can be quickly and easily made with whatever’s in your kitchen. If you don’t have lemon, a splash of any vinegar will add a bit of sharp flavour contrast. Any type of mustard or onion works well too. I like to try fresh herbs other than parsley; tarragon and dill are two of my favourites. I sometimes add cucumber or even vegetable sprouts. Of course, any bread will work too; try toasting your choice for a bit more crunch. Whatever you do though, make sure you try the chips!
All canned tuna fish is good for you, but I prefer water-packed to oil-packed, and “light” because it has less mercury than albacore or “white” tuna. Both chunky or solid tuna are fine because you’ll be flaking it anyway.
All canned tuna fish is good for you, but I prefer water-packed to oil-packed, and “light” because it has less mercury than albacore or “white” tuna. Both chunky or solid tuna are fine because you’ll be flaking it anyway.
This is the exact reciple that we used in our restaurant, only with olive oil and lemon (which I use for myself anyway) instead of mayo.
Oops: recipe*
I add a bit of grated ginger to mine. I will have to try the olive oil instead of mayo. It sounds fabulous. My girls love tuna sandwiches, one of my faves.
nice recipe i will try it tomorrow in my breakfast.my kids likes all kind of sandwitches.thanks chef Michael.
Very good tuna sandwich recipe without mayonaisse. It will be my breakfast tomorrow. Thanks for the share Chef Michael!
Sometimes I will add a spoonful of sweet green relish to my tuna salad sandwich. Adds some flavour and crunch, especially if I don’t have celery!
Jennifer this is recipe for tuna SANDWICH :)
This is by far the best tuna salad recipe that I have ever :-)
this is by far the best Tuna Salad recepie I have ever tasted :-)
Among all kinds of sandwiches, I love Tuna Fish Sandwich the most!! It’s easy to make and tastes excellent! Sometimes we will have it for breakfast. All I have tried before was just adding mayonaise and onions and tuna. I know what to add to the flavours now. Thank you for your recipe, Chef Michael!
This is the ONLY way I make a tuna salad sandwhich now – GOOD BYE MAYO!!! This is so fresh, light and FULL of flavour! Thank you Chef Michael!!