That’s why I’m constantly on the hunt for new lunch ideas—and when I stumbled upon Julia Child’s Tuna Salad Sandwich, adapted by Dorie Greenspan and shared by NYT Cooking, The Kitchn and others, I was instantly intrigued. Not only am I a fan of Julia Child, but I also love a good tuna salad. The fact that this was one of her go-to lunches got me excited—could this be my new lunch staple?
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The tuna salad starts with oil-packed (not water-packed) tuna, which is mashed with mayo, chopped celery, capers, gherkins, lemon juice, salt, white pepper and chives. If you’re following the recipe exactly, Julia was pretty particular about her ingredients. She used Vidalia onion, Bay's English muffins (or Pepperidge Farm white bread) and Hellmann’s mayo, but you can use whichever brands you prefer. (I'll be using gluten-free bread.)
To assemble the sandwich, toast the English muffin or bread and spread both sides with a thin layer of mayo. Add a leaf of lettuce for crunch, if you like (and I do). Pile on the tuna salad, then top it with sliced tomato and onion. If using bread, close it up with a second slice; if using an English muffin, leave it open-face.
Related: The Chef-Approved Way to Make Tuna Salad Sandwiches 10x Better
Some Tips for Making Julia Child's Tuna Salad Sandwich
As noted above, you definitely need to use oil-packed tuna, not water-packed. Oil-packed tuna has more richness and the oil keeps the salad from being too dry. You can find oil-packed tuna in cans or jars. Make sure to check the label to make sure you're getting the right stuff.
If you want to beef it up some more, add more veggies! The tomato, lettuce and onion bring everything together, so don’t skimp on these, but you can also stir in chopped cucumbers, bell peppers and/or banana peppers, too.
Related: Tom Selleck's Easy Tuna Melt Is Creamy, Cheesy and Super Satisfying
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