Best Ever Tuna Salad Sandwich
My parents started making tuna fish salad sandwiches this way years ago, and as far as I’m concerned theirs is the best and only way to make a tuna fish sandwich.
First it helps to start with high quality canned tuna. If you have leftover cooked tuna steaks, then by all means use them instead of the canned tuna. Both Trader Joe’s and Whole Foods have excellent canned tuna packed in olive oil. (The brand I like at Whole Foods is Wild Planet.)
Tuna packed in olive oil may be more flavorful than tuna packed in water, but check on the quality. It may be better to use tuna packed in water, drain it, and then add a bit of your own high quality extra virgin olive oil. This requires a bit of experimentation with brands.
- 1 (5 or 6 ounce) can of tuna fish (drained, if packed in water, drain it, and add a teaspoon of good quality olive oil to the tuna)
- 1/3 cup of cottage cheese
- 2 Tablespoons of mayonaise
- 1/4 cup finely chopped red onion
- 1 celery stalk, finely chopped (about 1/2 cup)
- 1 Tbsp of capers
- 1 Tbsp lemon juice
- Pinch or two of dill
- 2 Tbsp minced fresh parsley
- 1 teaspoon of Dijon mustard
- (optional - lettuce and sliced tomatoes)
- Sliced bread, lightly toasted
Mix all of the ingredients. Serve on toast, either open faced, or in a regular sandwich with lettuce and tomatoes. For a low carb option, serve on sliced lettuce.