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Tuna Salad Sandwich

Source of Recipe

From "Mad Hungry: Game Day Food" by Lucinda Quinn


Recipe Introduction

"To get the right ratio of tuna to scallions, put the tuna in the mixing bowl first and slowly add the scallion; too much scallion is off-putting, but you need just enough to boost and complement the tuna flavor. Take the same care with the mayonnaise, too, by slowly mixing it in at the end."

List of Ingredients

â—¦ 2 (6-ounce) cans water-packed white tuna
â—¦ 1 large scallion (both white and green parts), finely chopped, or ¼ cup chopped or grated onion
â—¦ 1 celery stalk, chopped
â—¦ 1 tablespoon fresh lemon juice (from ½ lemon)
â—¦ ¼ teaspoon freshly ground black pepper
â—¦ ¼ teaspoon coarse salt, plus more to taste
â—¦ ¼ cup mayonnaise, or to taste
â—¦ 8 to 12 slices whole-grain or rye bread
â—¦ 8 to 12 lettuce leaves, washed and patted dry
â—¦ 1 to 3 dashes of Tabasco sauce (optional)
â—¦ 1 teaspoon capers, rinsed (optional)
â—¦ ¼ teaspoon chopped fresh dill (optional)



Recipe

Drain the tuna and place it in a bowl. Break up the chunks with a fork. Add the scallion and toss together.

Mix in the celery, lemon juice, pepper, and salt and any optional add-ins.

Little by little, mix in the mayonnaise until the desired consistency is reached. Spread the tuna salad on plain or toasted bread, topped with lettuce.

Makes 4 to 6 sandwiches



Note:
• For tuna melts, omit the lettuce. Toast 8 to 12 slices of bread. Top the toast with tuna salad and top with one slice of Cheddar, Swiss, or white American cheese. Broil in a toaster oven or broiler for 3 minutes, or until the cheese is melted.