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classic tuna salad from The Jewish Kitchen
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Tuna Fish Sandwich

A sandwich is a sandwich, but the aroma from the tuna when mixed with mayo and onions somehow is very inviting. The first taste lets you know that this is going to be a delicious meal. The tomatoes and the lettuce just enhances the sandwich's flavor.
Course Lunch
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 sandwiches

Ingredients

  • 2 5 ounce cans tuna in water, drained
  • 3+ tbsp. mayonnaise to taste.
  • 1+ tbsp. chopped onion red or white, your preference
  • 1 stalk chopped celery optional
  • 4 slices of thick bread whole wheat, white, rye, challah
  • Boston lettuce leaves or your choice of greens
  • 4 slices tomatoes

Instructions

  1. In a medium bowl, chop the tuna, not too fine, into small chucks. Add the mayo and onions and stir to combine. Set aside.
  2. Toast the bread. On 2 slices put some lettuce, add the tuna, and a slice or two of tomato. Put a little mayo on the other 2 pieces of bread.
  3. Close each sandwich with the bread. You can leave it whole or slice it in half. Leftover tuna can be stored for another day. Serve with a dill pickle and a side of coleslaw, potato salad, or soup.