Celebrating Modern Jewish Living Through Food, Tradition, and Family
This classic tuna salad sandwich is flavorful and satisfying every time, which is why it’s still as popular as ever.
The Backstory: A can of Bumble Bee Tuna has always been a staple in my home. It is a go-to food when I want something fast. No cooking involved unless I prepare a can of Campbell’s soup to go with this easy to make classic tuna salad sandwich. This is also good to have in your pantry in case anyone drops by unexpectedly. Mix together a few ingredients, add a pickle, some cole slaw if available and lunch is on the table. Tuna can also be added to cooked noodles with other veggies, put in a casserole and baked. Try the many variations. More of the Backstory after the recipe…
Tuna Fish Sandwich
- 2 5 ounce cans tuna in water, drained
- 3+ tbsp. mayonnaise to taste.
- 1+ tbsp. chopped onion red or white, your preference
- 1 stalk chopped celery optional
- 4 slices of thick bread whole wheat, white, rye, challah
- Boston lettuce leaves or your choice of greens
- 4 slices tomatoes
In a medium bowl, chop the tuna, not too fine, into small chucks. Add the mayo and onions and stir to combine. Set aside.
Toast the bread. On 2 slices put some lettuce, add the tuna, and a slice or two of tomato. Put a little mayo on the other 2 pieces of bread.
Close each sandwich with the bread. You can leave it whole or slice it in half. Leftover tuna can be stored for another day. Serve with a dill pickle and a side of coleslaw, potato salad, or soup.