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 tunafish 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. Trader Joe’s has an excellent canned tuna packed in olive oil. 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 (6 ounce) can of tuna fish (if packed in water, drain it, and add a teaspoon of good quality olive oil)
- 1/3 cup of cottage cheese
- 2 Tablespoons of mayonaise
- 1/4 purple onion, chopped finely
- 1 celery stalk, chopped finely
- 1 Tablespoon of capers
- Juice of half of a lemon
- Pinch or two of dill
- 2 Tbsp minced fresh parsley
- 1 teaspoon of Dijon mustard
- (optional - lettuce and sliced tomatoes)
- Slices of French 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.