How to Make Tuna Fish Sandwiches

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Sandwiches are a delicious, quick solution to lunch. Packed in a child's lunch box, they inevitably bring a smile. Tuna fish sandwiches are among the most coveted. This article will show you how to make two types of tuna fish sandwiches.

Things You'll Need

  • 4 Bowls
  • Albacore Tuna in Water
  • Italian Tuna in Olive Oil
  • Carrot
  • Celery
  • Onion
  • Celery Salt
  • Pepper
  • Olive Oil
  • Pitted Nicoise Olives
  • Dijon Mustard
  • Spicy Brown Mustard
  • Mayonnaise
  • Gherkins
  • Seven-Grain Bread
  • Italian Bread
  • Red Wine Vinegar

American Tuna Salad Sandwich

  • Begin by prepping the veggies. Finely dice 1/2 a large spanish onion, one stalk of celery, one cleaned and peeled carrot, and ten dill gherkins (baby pickles). The size and uniformity and size of the dice is important, in that these vegetables will be served in the salad raw and will be incorporated into an end product that is meant to be spread.

  • Place the veggies to the side in a bowl.

  • Get another bowl. In it, place four tablespoons mayonnaise, two tablespoons brown mustard, 1/2 tspn. celery salt and a pinch of black pepper.

  • Add the tuna. Drain three cans of the water packed Albacore tuna and, with a fork, break the tuna up as you begin adding it to the wet ingredients.

  • Begin incorporating the tuna into the wet ingredients with the fork. Fold and whip the mixture until it is light and spreadable. On toasted seven-grain bread, dollop an ice-cream scoop sized serving and top with lettuce, tomato and another slice of bread.

  • Enjoy. Keep in mind that this is a great salad to make tuna melts with, as well.

  • Begin, again, by preparing the veggies. This time, julienne one carrot. This is one step short of dicing, leaving the carrots in long, thin strips instead of small, diced cubes.

  • Dice 1/2 Spanish onion, one stalk of celery, and roughly chop 1/2 cup of the olives. The end product here will be less of a spread and more of a chunky, composed salad served on bread.

  • Toss the veggies into a bowl with a pinch of salt and pepper. Add the oil packed Italian tuna with the oil it is packed in.

  • Roughly incorporate the tuna, breaking it into small pieces. While you are doing this, begin streaming in 1/2 cup of olive oil. Keep mixing until the olive oil is incorporated.

  • Add 2 tablespoons of red wine vinegar and toss through. This is an excellent salad on its own, but is also delicious on a crusty piece of rustic Italian bread.

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