One of my favorite sandwiches of tall time is a good tuna salad sandwich, but specifically the kind of tuna salad with not a ton of mayo, any egg pieces, or just mushy tuna – it’s gotta be that big chunky kind of tuna (aka. fancy canned tuna). To find said fancy tuna, it’s not with the regular canned tuna, but in the Italian section! I promise, just going a little more expensive with your canned tuna is by far the best decision you will ever make for your tuna salad sandwich. Below is the one that I can find at my local grocery store!
And then comes the extra elements: obviously you can’t have this sandwich without celery and red onion, BUT the capers and cornichons really elevate the flavors to a whole new level. And using an English muffin? GENIUS! So hearty and delicious, and my mom and I even added some sliced avocado to it! Just superb! Maybe don’t bring it to the office, or if you do, eat it outside, BUT this is definitely one of my favorite go-to recipes for a quick and easy lunch! YUM!
Hoping all of you reading this are staying safe and well!
— Cooking Maggie
Julia Child’s Tuna Salad Sandwich
Ingredients – Serves 2
- 1 can good tuna (whatever is in your Italian/Pasta section NOT THE CANNED SECTION – needs to be packed in OIL!), drained
- 3-4 tbsp of Hellmann’s mayo
- 3 tbsp celery, finely chopped
- 3 tbsp red onion, finely chopped
- 3 cornichons, finely chopped
- 1 tbsp capers, rinsed, patted dry, and chopped if large
- 1 tbsp fresh lemon juice
- salt & pepper to taste
- For Serving: English muffins (or your preferred bread), lettuce, tomato, more red onion in slices, avocado!
- Combine all ingredients into a bowl. Place between toasted bread, top with lettuce, tomato, onion, and/or avocado. Eat and be satisfied!
One Comment Add yours
Love this recipe. I read that Julia always served tuna salad sandwiches to guests at lunch. She felt that it relaxed the guests and humanized her.