Thursday, August 22, 2013
Classic Tuna Salad Sandwich
I don't "crave" a lot of foods, but every once in awhile I really want a good tuna salad sandwich.
Bad tuna salad sandwiches are common. They often taste like something that was mixed up hours beforehand--or longer--without much thought to flavor other than mayonnaise. A good tuna salad should have a nice freshness to it: crunchy celery and scallions, a bright tang from lemon juice and a bit of zip from mustard or horseradish (or both).
This recipe is a nice basic one, but you could mix it up in all sorts of ways. I could see a southwestern version with avocado and a little kick of chipotle. Or a Mediterranean version with olive oil, capers and roasted red pepper. Lots of possibilities here.
Tuna Salad Sandwich
Adapted from multiple sources
Makes 2 sandwiches
1 5 oz. packet of water-packed albacore tuna
2 tbsp. mayonnaise
1/2 tsp. creamy prepared horseradish
1 oz. fresh lemon juice (juice from 1/2 a lemon)
2 tbsp. fresh chopped flat-leaf parsley
6-8 bread and butter sweet pickle chips, minced
1 celery rib, minced
2 scallions, minced
Salt and fresh-ground black pepper, to taste
4 slices good-quality sandwich bread
Tomato slices, lettuce and more pickles (optional)
1. Drain any water from the tuna and add to a bowl. Stir in the mayonnaise, horseradish, lemon juice, parsley, pickles, celery, scallions, salt and pepper and mix with a fork until well combined. Serve on bread with tomato slices, lettuce and additional pickles, if desired.