For those of you who eat tuna spread sandwiches, you may know that portioning the amount of spread is… Variable… And sometimes messy. It depends on the bread type, thickness, toast level, etc., as well as the spread’s qualities, AND what you’re feeling like.
I wanna know:
How The Heck Do YOU Make Your Tuna Sandwiches?
Tips? Tricks? Secrets? Ingredients? Spill the beans! Er, tuna.
I’ll go first. If you use a fork to kind of…wipe each slice of bread carefully with its own mechanically-stable layer of tuna and THEN put them together, I’ve found that it usually ends up being the perfect amount. It takes a little longer, but gives a boringly great result.
My recipe is simple:
Mix mayo, parsley, garlic powder, chives, rosemary, salt, pepper, chopped celery. You can add other fun stuff if you want to experiment, like horseradish, lemon, mustard, sour cream, paprika, cayenne. I use rosemary in tuna, but dill has always been a favorite with tuna. Dill doesn’t agree with me, so I avoid it.
Add tuna in water, tightly drained (give the tuna juice to the cats).
Put it on your bread of choice with lettuce, preferably romaine. I don’t usually like vegetation on sandwiches, but there’s something about tuna and lettuce that I love.
Chips and drink on the side.
You can also skip the bread, and mix it with any kind of pasta, except spaghetti. That stretches it farther, and makes it heartier. It’s also better cold, so I usually use day old pasta.from the fridge. Drawback is no lettuce, although I suppose you could do lettuce wraps with them.
That’s it, simple.