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Tuna Salad Sandwiches
![Tuna Salad Sandwiches](https://static01.nyt.com/images/2021/06/24/dining/nd-tuna-salad-sandwiches/merlin_189026730_be87b72f-067e-4541-a839-cb8fe8f52fae-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 2(5-ounce) cans tuna in water
- ¼cup plus 2 tablespoons mayonnaise
- ½cup finely chopped sour dill pickles (from 2 small)
- 1large celery stalk, finely chopped
- 1green onion, finely chopped
- ¼cup finely chopped fresh dill or 1 tablespoon dried dill
- ½cup fresh parsley, finely chopped
- 3tablespoons lemon juice
- 2tablespoons extra-virgin olive oil
- 1teaspoon kosher salt (such as Diamond Crystal)
- ¼teaspoon finely ground black pepper
- 4ciabatta sandwich rolls, split and lightly toasted
- Potato chips, for serving
Preparation
- Step 1
Drain the tuna, place in a medium bowl and use a fork to flake into pieces. Add the mayonnaise, pickles, celery, green onion, dill, parsley, lemon juice and oil. Season to taste with salt and pepper and combine well. Taste and adjust all seasonings to your liking if needed. The tuna salad will keep in an airtight container in the refrigerator for up to three days.
- Step 2
Divide the tuna salad among the bottom halves of the rolls, top off with potato chips, sandwich with the ciabatta tops and serve.
Private Notes
Cooking Notes
For me, tuna is one of the four basic food groups; but use tuna packed in oil and skip adding the bottled oil. More flavor.
For as long as I can recall my friend has been topping off her sandwiches with potato chips, a highly underryand understated condiment.
I am the queen of salt but even I would not add more to canned tuna, which I find exceedingly salty. and when pickles or capers are added, even more so. I use Italian tuna packed in oil, squeeze some of it out with can lid. Look forward to posts on this! It’s kind of a sacred sandwich in the US.
I've always added pickle relish to tuna salad.
If you can afford it, consider buying a certified line caught brand of tuna. The extra cost helps keep tuna in our seas for future sandwiches.
I have been using Wild Planet albacore tuna! Delicious! (And, also their chicken.) I mix a little mayo with mustard. Add a spice you prefer. I always liked chips with my tuna but I have been in a healthy eating/activity program at my hospital - via call/Zoom since March 2020 - and have tried to stay on program. Results - about 50 lb loss in 16 months with about 9 months or so to go!
Add a cubed Apple and you have something outrageous
If we’re specifying brands, it has to be Hellman’s Real Mayonnaise.
Instead of chopping the pickle I use “my secret ingredient” which is pickle relish or Sweet Relish. Plus Mayo and chopped celery.
In my home, my mother added "stuff" to tuna fish to stretch it to feed more folks (times were lean). Celery! Yes! A hard-boiled egg! Yes! Diced kosher dill pickle! Yes! Now we are so fancy! We buy tuna in olive oil so we can definitely eliminate that from the recipe. And fresh dill and parsley! Growing in our little window herb garden! Extra salt? Not needed. Especially if using potato chips! Also loved making a chopped salad by adding diced tomato, cucumber and shredded lettuce!
I agree with buying tuna packed in olive oil- I prefer Italian tuna oil and drain well. I add capers and less salt. Less mayo and definitely lemon juice. Sounds like a keeper!!thank you NYT for your great recipes daily.
The brand of salt is specified because different brands and types of salt have different sizes and shapes of crystals so a given volume measurement will add different amounts of saltiness. Wonder why your results always taste too salty when you follow recipes exactly? It’s because most recipes are written for Diamond Crystal Kosher salt, which has large crystals, and many home cooks use plain old fine iodized salt, which packs a lot more tightly. Cut by 1/2 if you don’t have DCKS.
I cut the mayo in half and add dijon mustard. also use dill pickle relish and red pepper flakes.
If you buy tuna packed in olive oil you won't have to add extra oil. Also, why add extra salt? (And why a specific brand?) Add a small shake of cayenne or red pepper maybe? I prefer lettuce to potato chips to top it off, but go with what you like.
For a creamier, healthier tuna fish substitute some avocado for mayonnaise. A rough rule of thumb is 1/4 avocado for 1/8 cup of mayonnaise. Mix the the avocado into the tuna salad and then add mayonnaise to your taste
Sounds like it's almost everyone's tuna salad (which it sounds like they want to stick with). Tuna salad is what you want to make it or what those gone before you made it. I'm into Julia's and her what's-up-for-grabs approach. https://cooking.nytimes.com/recipes/1021561-tuna-salad-sandwich-julia-child-style
I found this recipe much too “goopy” — I added a third can of tuna and it is still almost liquid. The flavors are great, however b
Use Dukes or Blue Plate brands like the chefs in the mayo know.
I like to make recipes as described the first time around. This was refreshing and okay, but too herbal for me. I couldn't taste any tuna. I would reduce the dill next time and maybe increase the lemon juice. The many additives gave it a great crunch though.
I like tuna with chopped green pepper. My friend adds fresh corn.
For those saying use tuna in oil - be aware the oil being is probably something very unhealthy (therefore cheap to use at the tuna canning place) such as soybean oil. I would go with the recipe here which is even an improvement over the standard Mayo generally used in tuna salad - more unhealthy oils in mayonnaise. But start with dumping a can or cans of water- packed tuna in a colander, giving it a light rinse then drizzle with lemon juice. Really cuts down on that fishy flavor
There are suggestions to substitute avocado for mayonnaise. You could also substitute Dawn dishwashing detergent. I suffered some social pressure for years to love avocados, the taste of which to me is very much like soap. Since of been speaking up, asking cooks to leave it and guacamole as a condiment to be added, I have found many kindred pallets. If you like, please enjoy it on your plate. But I’d like to challenge the assumption that it is universally adored.
Tasteless celery can and should be substituted by minced fennel bulb. It is not a dramatic taste change but it is so much better than celery.
I used 3 cans tuna and increased the other ingedients proportionally. Used cornichon pickles from Trader Joe's and some green tomato pickles from my sister, but bread and butter pickles would do it; a combination of sour and sweet. I omitted the dill and the salt and didn't miss them. I spread a Dijon vinaigrette with a couple of mashed anchovies on the buns to moisten them. Really delicious!
Sensational recipe!... even though I made the mistake of using Cilantro instead of Parsley! I also used one 7 0z can of tuna in water and the other 5 oz can in oil... all I had on hand. Skipped the chips on the sandwich, but generous piles on the side. Grillos fresh dill pickles! Try not to eat them all before the salad is made. Quite a lot of liquid accumulates as it sits in the bowl. Eliminating the extra oil might help a bit.
Agree about using oil-based tuna. I add dill relish, hard-boiled egg, bread and butter chips, mayo, apple, celery, onion and omg!
I buy Ortiz tuna packed in oil. Drain well, Duke's mayo, garlic powder, dried minced onion and sweet pickle relish. Sometimes I add shredded cheese as well. Always skip the celery blech. Trust me on the onion and garlic!
Have subbed plain yogurt for mayo for many years. Green olives and capers are always in my pantry too when I want to add tang and salt. Add lemon pepper instead of salt, and lemon zest. With or without the yogurt, this goes great over pasta as a tuna puttanesca style, to which chopped lemon also enhances
I often make tuna salad with curry, raisins and grapes.
This may be sacrilege, but I love mixing tofu into my tuna salad. It makes for a bit lighter and creamier version, and as a (somewhat) good Japanese American, I usually have some in the fridge.
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