Julia Childs Recipe For Tuna Fish Salad Sandwich Food

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JULIA CHILD'S RECIPE FOR TUNA FISH SALAD SANDWICH



Julia Child's Recipe for Tuna Fish Salad Sandwich image

Categories     Uncategorized

Number Of Ingredients 10

1 4-ounce can of tuna packed in oil
3 to 4 tablespoons Hellman's mayonnaise (I use Duke's)
3 tablespoons finely chopped celery
2 to 3 tablespoons finely chopped onion (preferably Vidalia; use any sweet onion)
3 to 4 cornichons, finely chopped
1 tablespoon capers, patted dry and chopped if they're large
Fresh lemon juice
Thinly sliced onion, for garnish
Lettuce
Tomato

Steps:

  • Using a fork, mash the tuna with 3 tablespoons mayonnaise. As directed, add the celery, as much onion and chopped cornichons or as much as you'd like, and the capers and toss to combine. Add a squirt of lemon juice, some salt (go easy at first) and pepper. Taste and see if you'd like more mayo, onion or cornichons. Add more lemon juice, salt and pepper to taste. The tuna salad is good to go as soon as it's made, but it's even better after a couple of hours in the fridge.
  • Toast the muffins and lay a leaf of soft lettuce on each half; spread the tuna mixture on the split muffins and top each with sliced tomato and very thinly sliced onion

CLASSIC TUNA SALAD SANDWICH



Classic Tuna Salad Sandwich image

Here is Craig Claiborne's version of the classic lunchbox staple. Celery, red onion and red bell pepper add crunch; capers and lemon juice lend a little tang.

Provided by The New York Times

Categories     easy, lunch, quick, snack, weekday, sandwiches, main course

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 9

2 (6-ounce) cans solid, waterpacked tuna
1/2 cup mayonnaise, preferably homemade
1/2 cup finely diced celery
3 tablespoons finely diced red onion
3 tablespoons finely minced red bell pepper
2 tablespoons drained capers
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper to taste
Sliced sandwich bread of choice

Steps:

  • In a medium bowl, combine the tuna, mayonnaise, celery, onion, bell pepper, capers and lemon juice. Mix with a fork until thoroughly combined. Season to taste with salt and pepper. Serve on the sandwich bread of your choice.

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