How to Make Tuna Fish Sandwiches

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This article will show you how to make two types of tuna fish sandwich.

Things You'll Need

  • 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

Transcontinental Tuna

What is the difference between the tuna salads? The most obvious difference between an Italian style tuna salad, and an American style tuna salad is the presence (or absence) of mayonaise. The classic American tuna salad has it, and the Italian doesn't. That being said, the philosophy behind the two tuna salads is also a bit different. The American tuna salad is a ubiquitous staple of lunch time, almost always on a sandwich (sometimes toasted with cheese). The Italian salad is oftentimes made into a sandwich, but it is also often used on its own as part of an antipasto platter. Both are delicious, and both are easy to make. In these recipes, we are using Albacore tuna (almost all imported Italian canned tuna is Albacore), but for the American sandwich we are using tuna packed in water instead of oil. This is because the American sandwich's lipid of choice is mayo, whereas the Italian sandwich's is olive oil. Note: these recipes are meant to yield four servings.

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. Once the veggies are diced, place to the side in a bowl. In another bowl, 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. Once the tuna has been completely added, 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. This is a great salad to make tuna melts with, as well.

Italian Tuna Salad. 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. Finely 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 incoporate 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. Right before serving, add 2 tblspns. 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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