Classic Mayo-Dressed Tuna Salad Sandwiches

• portions: 4 servings
• temps total: 25 minutes

Ingrédients

1 medium red onion (about 8 ounces; 225g), cut into 1/4-inch dice

1/4 cup (120ml) red wine vinegar

Juice from 1 lemon

4 (5-ounce; 140g) cans solid packed in water tuna, drained

3/4 cup or so (240ml) mayonnaise, plus more as needed

2 stalks celery (about 6 ounces; 170g total), cut into 1/4-inch dice

1/2 cup sweet pickles chopped

1tbsp finely chopped dill

1 ounce (about 10 stalks) flat-leaf parsley

1/2 teaspoon fish sauce

Kosher salt and freshly ground black pepper

Red hots on a nice roll and shreddice and onions

Instructions

In a small bowl, combine onion and vinegar (vinegar should just cover onion; add more if it does not) and let stand 15 minutes.

Meanwhile, in a medium bowl, combine tuna and mayonnaise and mix very well with a spoon until tuna is reduced to very small shreds.

Drain onion well, then add to tuna along with celery, parsley, and fish sauce or anchovy. Mix until well incorporated, then season with salt and pepper. Add more mayo, 1 tablespoon at a time, if desired.

Spoon tuna salad onto 4 bread slices, top with lettuce leaves, then close sandwiches. Serve right away.

Nutrition

• Taille de Portion: Makes 4 sandwiches
• Calories: 636 kcal
• Lipides Totaux: 48 g
• Lipides Saturés: 7 g
• Lipides Insaturés: 0 g
• Cholestérol: 30 mg
• Sodium: 925 mg
• Glucides Totaux: 39 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 7 g
• Protéines: 12 g