Dans collection
Classic Mayo-Dressed Tuna Salad Sandwiches
4 servings
servings25 minutes
total timeIngredients
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
Directions
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
Serving Size
Makes 4 sandwiches
Calories
636 kcal
Total Fat
48 g
Saturated Fat
7 g
Unsaturated Fat
0 g
Trans Fat
-
Cholesterol
30 mg
Sodium
925 mg
Total Carbohydrate
39 g
Dietary Fiber
4 g
Total Sugars
7 g
Protein
12 g
4 servings
servings25 minutes
total time