Tuna Sandwich Recipe
The tuna sandwich has its roots in the early 20th century when canned tuna became widely available in the United States. With its affordability, long shelf life, and high protein content, canned tuna quickly gained popularity in households.
Equipment
- Medium mixing bowl
- Fork or spoon for mixing
- Cutting board and knife
- Toaster or skillet (if toasting the bread)
Ingredients
- 1 can (5 oz) tuna in water (drained)
- 2 tbsp mayonnaise (or Greek yogurt for a lighter option)
- 1 tbsp Dijon mustard (optional, for a tangy flavor)
- 1 tbsp finely chopped celery (optional, for crunch)
- 1 tbsp finely chopped red onion
- 1 tsp lemon juice (for freshness)
- Salt and black pepper to taste
- 4 slices of bread (whole wheat, sourdough, or your choice)
- 1-2 lettuce leaves (optional, for added texture)
- 2 slices of tomato (optional)
Instructions
- Prepare the Tuna MixtureOpen the can of tuna and drain it thoroughly to remove excess liquid.In a medium-sized mixing bowl, use a fork to break up the tuna into smaller flakes.
- Add the IngredientsMix in the mayonnaise, Dijon mustard, celery, red onion, and lemon juice.Season with salt and pepper to taste. Stir until all ingredients are well combined.
- Prepare the BreadIf desired, lightly toast the bread slices in a toaster or on a skillet for extra crunch.
- Assemble the SandwichPlace a lettuce leaf on one slice of bread, then spread a generous amount of the tuna mixture on top.
- Add a slice of tomato, if using, and cover with the second slice of bread.
- Serve and EnjoyCut the sandwich diagonally for easy handling, and serve with chips, a salad, or fresh fruit on the side.