Tuna Fish Salad Sandwich

One of the most practical things to eat while reading a book is a sandwich. My favorite is an open-faced tuna fish salad sandwich, ideally one topped with sliced heirloom tomatoes or cucumbers. Besides peanut butter and jelly, tuna fish salad is one of the easiest sandwiches to make.  All it takes are three ingredients: tuna fish, mayonnaise, and bread.  That’s for the minimalist’s version. I prefer to play up the “salad” part of its name by throwing in all sorts of vegetables to add color and texture.  I also insist on using the best available tuna preserved in olive oil.  Use the water preserved if you must, but you will sacrifice taste. 

Here’s how my tuna fish salad sandwich came together:

Ingredients:

1 6-ounce can of tuna fish in olive oil, drained

2 Tablespoons finely minced fennel (alternatively celery)

1 Tablespoon fennel fronds, finely minced (Parsley works well, too.)

2 scallions, finely sliced, white and green parts

¼ cup fresh, uncooked peas (or defrosted frozen peas)

1 teaspoon grated lemon rind

1 boiled egg, finely chopped

¼ cup mayonnaise (I used a French brand which is made with mustard)

Salt and freshly ground pepper, to taste

Sandwich bread, 8 slices

2 tomatoes, thinly sliced

Cooking instructions:

1.       In a small mixing bowl, break up drained tuna fish with a fork.

2.       Toss in fennel, scallions, peas, lemon rind and boiled egg and mix together.

3.       Add the mayonnaise and season with salt and pepper.

4.       Spread onto four slices of bread; topped with sliced tomatoes; then finish off with salt and a healthy grind of fresh pepper and topped with a slice of bread. Or, do as I do, forget the extra slice and go topless.

Wine recommendation:  This is a simple sandwich which can be deliciously accompanied with iced tea, lemonade, or water.  But, if you must, and I normally do, serve it with a simple dry white wine or rosé from France, Italy or Spain.  Another option is Long Island.  One of my favorite summer rosés is made by Wolffer Estate’s talented winemaker, Roman Roth.

Makes: Four sandwiches