A tuna sandwich is most commonly made with canned tuna mixed with mayonnaise, with other ingredients such as celery, onion, or pickle sometimes added for crunch. Canned tuna was first available in 1904, and the first written reference to tuna salad in America appeared in 1907. By 1914 the recipe was appearing in dozens of publications. Considered a health food due to tuna being high in vitamins and protein, the tuna sandwich became increasingly popular among dieters in the 1960s. Common variations include the tuna boat—served on a bun or roll—and tuna melt—made on toasted bread and topped with melted cheese and a slice of tomato.
Recipe Servings: 4
Ingredients
- 2 cans (5 oz each) or 1 can (12 oz) tuna in water, drained
- ½ cup celery, chopped
- ¼ cup onion, chopped
- ½ cup mayonnaise
- 1 tsp lemon juice
- ¼ tsp salt
- ¼ tsp ground black pepper
- 8 slices bread
Directions
- Mix together the tuna, celery, onion, mayonnaise, lemon juice, salt, and pepper.
- Toast the bread in a toaster. This step is optional depending on personal preference.
- Spread the tuna mixture onto one side of four slices of bread, using all of it.
- Top the tuna with the remaining slices of bread to make four sandwiches.
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