I have put canned tuna to the test to make the ultimate deli-style tuna fish salad sandwich.
I love tuna fish sandwiches. I probably could eat them everyday. When I was pregnant with my twins I craved them. Unfortunately, I was limited to having them once a week, but I knew exactly when I could have another tuna sandwich and I made sure I got it.
Sometimes aren’t sandwiches better when someone else makes it for you? Sounds silly, but I’m sure you are nodding your head. For me, I always love when Mr. Mother Thyme makes me a tuna sandwich. When it comes to tuna, it can definitely be hit or miss. Through my years of consuming countless tuna salad sandwiches, I have had my fair share of bad experiences with them. Nothing is worse when you are craving a tuna sandwich, and are disappointed when the outcome is too fishy, yuck.
Choosing your tuna is quite important. I put three cans of tuna to the test. Your regular, run of the mill inexpensive can of tuna packed in water, a medium priced albacore, and a prime albacore. Each range in price as low as roughly 99 cents up to about $2.50 a can for the prime albacore. After testing each kind and making the identical recipe with each, the prime albacore tuna wins hands down. The taste and texture of a prime albacore is worth the price tag. I will admit, I used to use the inexpensive can of tuna gracing the market shelves. And even with the 99 cent can of tuna you can still get a rather good outcome if you rinse it well, but to get the ultimate tuna sandwich invest in a good can of tuna. Trust me, once you use a prime or middle grade albacore your eyes will be open to an amazing tuna sandwich.
My second secret or not so secret tip for creating the perfect tuna fish salad sandwich is rather simple, drain, rinse, repeat three times. Whether you are using an inexpensive can of tuna or my recommendation of solid white albacore giving is a proper drain and rinse will help significantly in the outcome. If you are like me, I used to use the top of the can to drain the tuna. Sure, I would really press hard to get all the water out but once I thought I had it drained well enough I added it to the bowl. Take a extra few minutes and rinse it in a strainer or colander really, really good. I like to give it an initial rinse and press out any excess water. Then I do it again, and again, making sure you strainer it well and press out any water. You want that tuna dry going into the bowl.
Once you have thoroughly drained and rinsed your tuna it’s ready to be dressed up. This part is really no secret, expect having the proper ratio of tuna to mayonnaise. To much mayonnaise weighs it down, and to little makes it dry. Toss in celery, onion and the way my mother always makes it with, a touch of sweet relish. This my friends, is the perfect tuna fish salad that will not disappoint.
Drain and rinse albacore. Dry and place in medium size bowl.
Dice your veggies.
Add in mayonnaise and sweet relish.
Give it a stir and enjoy!
- 5 ounce can good quality solid white albacore, packed in water
- 3 tablespoons celery, diced
- 3 tablespoons yellow onion, diced
- 2 tablespoon regular or light mayonnaise
- 1 tablespoon sweet relish
- Salt and pepper to taste
- Sandwich bread, rolls or croissants for serving
- Lettuce, tomato and alfalfa sprouts for serving
- Drain albacore in a strainer or colander. Rinse well with water, drain and repeat two more times.
- Drain thoroughly until dry. Place in a medium bowl.
- Add in celery, onion, mayonnaise and relish and stir until combined. Season with salt and pepper to taste.
- Top on bread with lettuce, tomato and alfalfa sprouts or top on a salad.