How to Make A Tuna Sandwich 

How to Make A Tuna Sandwich? One of the Classic American Sandwiches: The tuna salad sandwich, originated from the desire to conserve and use up leftovers.

In the 19th century, before supermarkets were popularised,  Americans avoided wasting food. Scraps of leftover chicken, meat, or fish from supper would be mixed with mayonnaise and served tossed up with lettuce for lunch. These popular ‘housewives salads’, added ingredients like celery, pickles, and olives.

The fish versions of the salad contained salmon or other fish. Tuna was unknown at the time. Around the end of the 19th century, this style of salad was being served at specialized lunch centers for women, since at that time the eateries for men, were not the type of environment that catered to women.

As economic and social times changed, these salads became more popular at lunch counters for the busy urban workers. Since lunchtime was limited, the idea came about of having the salad placed between two slices of bread, so that you could ‘Grab your lunch and go’! It also reduced the crowd at these busy lunch counters.

When canned tuna was introduced in the early 20th century, the step of cooking fish was skipped and salads were easily whipped up. Thus, was formed one of the easiest and most fulfilling sandwiches ever, still enjoyed in various styles.

Unfortunately, the ‘throw together salad’, which was a symbol of conserving – has today become a global crisis, with the unintended slaughter of millions of dolphins. Please look for the Dolphin safe label when purchasing tuna.

Let us see now, How To Make A Tuna Sandwich.

Scroll down to get the recipe or watch the video. How to Make A Tuna Sandwich 

What makes a great Tuna Sandwich? Popular additions to a Tuna sandwich.

There are as many versions of Tuna Sandwiches as there are cooks! But I think we can all agree that good-quality mayonnaise and lettuce are never to be skipped!

Celery has forever been one of the most popular additions, however, I am not a huge fan, but when I add it I make sure to finely dice it.

Some people like to add a tiny bit of herb for freshness. For saltiness, sometimes capers, olives or pickles are added. Onion is also often added.

Some like to add boiled, chopped eggs. I do so in my Open-faced Tuna Melt Sandwich.

Those who like it slightly sweeter may add some diced apple, sweet pickle relish, or even ketchup!

Fresh tomatoes or bell peppers are sometimes used.

A small number of other condiments like mustard or horseradish may be added.

Spices, like sweet or hot paprika, black pepper, and cumin can be added.

And of course, everyone has their favorite type of bread for this sandwich. Rye, Pumpernickel, Whole wheat multigrain bread, or even bagels or croissants. The most classic tuna salad sandwiches are served on untoasted bread. However, if you are using a heavy filling, you can toast the bread to hold up to the heavy filling. Buttered bread gives another flavor and this enhances the sandwich for some versions like my Tuna Salad Sandwich.  I use wholemeal or whole wheat bread for all my other sandwiches, but for that perfect – classic tuna sandwich, there’s nothing like good old white sandwich bread

I still remember the first time I had a Tuna sandwich, do you??  My friend Amy’s mom made us the sandwiches for our play date when I was 5 and I told her, “You’ve got to tell my mom how to make this sandwich”! It was so light and fresh, creamy and crunchy and delicious!  Still, one of my go-to recipes when I feel like eating something quick and satisfying.

So here is my recipe for this delicious sandwich. I don’t play around with it..it’s perfect but you can add some ingredients to your liking.

How to make a Tuna Sandwich

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Recipe Name: How to Make A Tuna Sandwich  Recipe Type: Wraps & Sandwiches  Author: Shana c/o Recipes ‘R’ Simple Prep time:   10 min Cook time:  0 min Chilli time: 30 min Total time:   10 min plus chilling Yield: ( 5-6 servings)

Key Ingredients: Tuna, Mayonnaise,  Lettuce, Bread, Mustard, Shallot, Salt, Herb, and Spices.

Notes:

• Use only flaked tuna in water. The flakes in oil are better used in other recipes and make the tuna salad too heavy.
• Not all mayo is the same. I use Hellman’s or Bestfoods Mayo. I have heard Dukes is good too. Some brands are too sweet so please add less than I have stated in the recipe.
• This goes without saying but use the freshest lettuce. It has to be crunchy or why bother?
• Chilling the filling is important.  It makes the sandwich taste fresher and cleaner.
• Regular mild paprika is used in my recipe –  not smoked, or extra hot. This changes the recipe drastically.

EAT AND TELL!!!

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