I don’t know about you, but a great tuna sandwich is one of my favorite things to have for lunch on a weekend. A little toasted sourdough, tuna seasoned with lots of dill, some crisp lettuce and a pickle on the side… Throw in a diet coke and I swear I’ll be happy the whole coming week!
Thought I’d share my personal recipe for your enjoyment…this makes 4 small or 3 large sandwiches.
2 5-oz or 1 12-oz can(s) of solid white albacore tune, packed in water
1/2 cup mayonnaise (I use Best Foods)
3 dashes of Worcestershire sauce
juice of half a lemon
1 Tbsp dried dill (or substitute fresh if you like)
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp celery salt
freshly ground black pepper to taste
1/4 cup chopped dill pickles
1/4 cup chopped celery
1/4 cup chopped radishes
1/8 cup finely chopped red onion (optional)
Sliced bread, toasted if desired
Lettuce leaves (icerberg, butter or romaine lettuce work best)
Scoop the tuna out of the can into a medium sized bowl. Add the mayo, Worcestershire sauce, lemon juice, dill, garlic powder, onion powder, celery salt and pepper. Mix thoroughly and taste. Adjust seasonings to fit your taste (you will likely need a bit of extra salt…I use kosher salt for anything above and beyond the celery salt). Mix in the chopped vegetables, mix thoroughly and taste again to adjust as needed. Serve on toasted bread with crispy lettuce leaves, and you have a great tuna sandwich to enjoy. You can also add a tomato slice if you like.