As I write this post, schools on PEI are about to start for another year. It, therefore, seems fitting that I would start my new series, “On the Sandwich Board” at the start of a new school year when sandwiches will be prepped in many households where there are children of school age.
Over the next while, I will periodically be presenting recipes for sandwiches, wraps, rolls, etc. Hopefully, they will be of use, or inspiration, for those who either find themselves preparing school or work lunches or simply enjoy sandwich-style meals at any time.
The kick-off sandwich is Tuna Salad. A tuna sandwich was commonly found in my lunchbox when I was in school, although the sandwich contained little more than the tuna and mayonnaise and perhaps a little celery. It’s a healthy and filling sandwich but does need to be kept cold. Therefore, be sure to enclose a re-usable lunchbag-sized ice pack (similar to the ones in the photo below), with the sandwich if it is to be transported for consumption some hours later. These ice packs come in various sizes and shapes.
As much as I like the old-fashioned tin lunchbox like the one in my photo above, I recommend using an insulated lunch bag (like the sample in the photo below) for foods, like tuna sandwiches, that need to be kept cold. It’s also a good idea to freeze a bottle of water overnight and put it in the lunchbox or bag, too, to help keep the sandwich cold and to provide a cold drink at lunchtime.
I like tuna but find it needs a bit of “spark” to give it flavor. There are a number of ingredients in this sandwich recipe but each one contributes to the flavor complexity. I have used the smallest can of tuna on the market in my area but this recipe is easily doubled should you choose to use a larger can. The 85g size of can makes one big, thick sandwich or two more moderately-sized sandwiches. I hope you enjoy it.
Tuna Salad Sandwich
Ingredients:
85g can tuna, drained (apx. 3 oz)
1 tbsp onion, finely chopped
1 tsp lemon juice
1 tsp orange juice
½ tsp grated orange rind
½ tbsp sweet pickle relish
½ tsp prepared mustard
2 tbsp celery, finely chopped
1 tbsp Parmesan cheese
1/8 tsp garlic powder
Pinch cayenne
¼ tsp fresh dill, finely chopped
1 tsp fresh parsley, chopped
1½ – 2 tbsp mayonnaise
Fresh ground pepper, to taste
1 hard-boiled egg, chopped
Method:
In small bowl, combine all ingredients, except the egg. Mix well. Gently fold in chopped egg. Spread mixture on buttered bread slice.
Top with leafy lettuce, then second slice of buttered bread.
Yield: 1 – 2 sandwiches
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Ingredients
- 85g can tuna, drained (apx. 3 oz)
- 1 tbsp onion, finely chopped
- 1 tsp lemon juice
- 1 tsp orange juice
- ½ tsp grated orange rind
- ½ tbsp sweet pickle relish
- ½ tsp prepared mustard
- 2 tbsp celery, finely chopped
- 1 tbsp Parmesan cheese
- 1/8 tsp garlic powder
- Pinch cayenne
- ¼ tsp fresh dill, finely chopped
- 1 tsp fresh parsley, chopped
- 1½ - 2 tbsp mayonnaise
- Fresh ground pepper, to taste
- 1 hard-boiled egg, chopped
Instructions
- In small bowl, combine all ingredients, except the egg. Mix well. Gently fold in chopped egg. Spread on buttered bread slice, top with leafy lettuce, then second slice of bread.
