Classic Tuna Mayo Sandwich
Ingredients
- -1 medium red onion (about 8 ounces; 225g), cut into 1/4-inch dice
- -1/2 cup (120ml) red wine vinegar
- -4 (5-ounce; 140g) cans oil-packed tuna, drained
- -1 cup (240ml) mayonnaise, plus more as needed
- -2 stalks celery (about 6 ounces; 170g total), cut into 1/4-inch dice
Directions
- 1.In a small bowl, combine onion and vinegar (vinegar should just cover onion; add more if it does not) and let stand 15 minutes.
- 2.Meanwhile, in a medium bowl, combine tuna and mayonnaise and mix very well with a spoon until tuna is reduced to very small shreds.
- 3.Drain onion well, then add to tuna along with celery, parsley, and fish sauce or anchovy. Mix until well incorporated, then season with salt and pepper. Add more mayo, 1 tablespoon at a time, if desired.
- 4.Spoon tuna salad onto 4 bread slices, top with lettuce leaves, then close sandwiches. Serve right away.
- -1 ounce (about 10 stalks) flat-leaf parsley leaves and
- tender stems, minced (about 1/4 packed cup)
- -1/2 teaspoon (3g) Asian fish sauce or very finely minced
- oil-packed anchovy fillets (about 2 small fillets)
- -Kosher salt and freshly ground black pepper
- -8 slices sandwich bread, very lightly toasted
- -Romaine lettuce leaves, torn, for garnish
