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The New Vintage Kitchen Light & Lively Open-Faced Tuna Sandwich Dorothy’s New Vintage Kitchen: Mar 18

Not quite the tuna sandwich you grew up on!

Tuna sandwiches were a mainstay in our house growing up. They were simple, just canned tuna, mayonnaise, diced onion, a little celery. If we had unexpected company at lunch time, my mom could make an amazing number of sandwiches with just one can of tuna! She would add extra mayonnaise, extra onion, and celery, and even mix in chopped up iceberg lettuce if she had to extend it further. My sister and I joked that this was our mother’s miracle of the loaf and fish, but nobody complained. There was always room for one more plate on the table.

Let’s swap a vinaigrette for the mayo

      Lightening this up was really fun and delicious. A vinaigrette base is much lighter than mayonnaise, and you can add different herbs as you like, and even vary the olive oil. I made this with yellow onion, but if I’d had a shallot in the house, I would have used that instead. 

Chose the tuna wisely

      I’m always careful about the tuna I purchase. Some of the brands now tell you they have been mercury tested and line caught, better for our bodies as well as the rest of the fish in the sea that can get caught up in net harvesting. It is more expensive by a long shot, but it is worth it, and sustainable. Look for wild with no-salt added, so you can control how much. I’ve used tuna in water here because I wanted to choose the olive oil, but you can use tuna packed in oil if you like.

A delicious bread is the best base

      Use a favorite whole grain bread with lots of texture. I used a multi-grain bread from a local bakery and it was perfect grilled with just a bit of char on the edges. Your tuna sandwich will be an experience and not just a forgettable lunch, a miracle in itself! If you get unexpected company, you can stretch this by adding some minced lettuce to the mix; you never know who is going to stop by!

Light & Lively Tuna Sandwich

• 8 oz. no-salt-added tuna in water, plus water
• Zest of a lemon
• 2 tbsp. lemon juice
• ¼ cup favorite extra virgin olive oil
• 1 heaping tsp. French mustard
• ½ tsp. finely minced fresh thyme
• 2 tbsp. minced fresh parsley
• Pinch of salt and a few grinds of fresh pepper
• ¼ medium onion, sliced as thin as possible
• Toasted or grilled whole-grain bread

      Open tuna and drain, saving the water. Break into large chunks and set aside.

      In a mixing bowl, combine the dressing ingredients: lemon zest, juice, olive oil, mustard, thyme, parsley, salt, and pepper. Whisk and thin with a bit of the tuna water. I used about 2 tbsp. Add the onion and mix well, set aside for ten minutes or so to soften the onion while you toast the bread.

      Add the tuna to the dressing and gently toss. Heap on the charred bread slices, and drizzle with a bit more olive oil. This is also delicious served in little lettuce cups.

Supporter of: Slow Food Fair Trade USA Northeast Organic Farmers Association EcoWatch Let’s Save Our Planet No Kid Hungry Hunger Free VermontEnvironmental Working Group World Central KitchenComment

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