Tuna Salad Sandwich
These tuna salad sandwiches were a huge hit with our testers. They praised the versatility and the flavors that Hank Shaw suggests—capers, chiles, pickles, Dijon, bacon. You'll discover your own favorite variations, too.
Ingredients
- 12 ounces flaked fish, smoked or not, drained if packed in water or oil
- 4 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1/3 cup minced shallot
- 1 stalk celery, minced
- 2 tablespoons minced fresh parsley
- 1 tablespoon minced leaves from the celery (optional)
- 1 tablespoon capers
- 2 tablespoons minced pickles
- Salt and freshly ground black pepper
- 12 slices good-quality bread, toasted if desired
Instructions
- In a medium bowl, mix together the fish, mayonnaise, Dijon mustard, shallot, celery, parsley, celery leaves, if using, capers, and pickles. Season to taste with salt and pepper.
- Divvy the fish mixture between six slices of bread and spread evenly over each slice. Top each sandwich with the second slice, cut in half, and devour.
☞ TESTER TIP:
If you add onion and celery, many times they will release water into the salad after it's been in the fridge for a few hours. Stir 1 to 2 tablespoons of dry potato flakes into the salad, and let the mixture stand for at least 30 minutes. Then, re-stir and go on with life. No one will ever know, and you won't have watery tuna fish!
Nutrition
Serving: 1sandwich | Calories: 276kcal | Carbohydrates: 30g | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 603mg | Fiber: 3g | Sugar: 5g