Although anyone can make a tuna sandwich in Spain, the truth is that here we are more than sandwiches or, at most, bikinis. But if we want to get out of the mixed sandwich, we must look at the Anglo-Saxon world.
As we well know from television, the tuna sandwich is especially popular in America and it is a fixture on cafeteria menus and lunch boxes that workers take to the office.
The basic ingredients of the sandwich are tuna and mayonnaise, but it is the rest of the elements that turn a bite that might seem bland into a real wonder, which prepares in 5 minutes and for four bitches.
We have adapted this recipe as published on The New York Times in 1981, at the hands of the gastronomic editor of the newspaper at that time, Craig claiborne (in the photo). In his opinion, the secret of a good sandwich is, simply, to make a very juicy salad, which is held between two loaves of bread. And this is a good example of it.
The sandwich it’s perfect for taking work or hikingAlthough in this case, especially in summer, it is better to use pot mayonnaise, to avoid poisoning.
Chop all the vegetables well and mix them in a bowl, along with two small cans of tuna, the well drained capers and the mayonnaise. We have used a homemade mayonnaise, made in the French way, with a touch of Dijon mustard, which is not even painted on the sandwich.
Taste the mixture and add salt and pepper to taste. Note that tuna always has salt, so it is important to try everything before going overboard. Optionally, you can also add a little hot sauce. We threw in a few drops of Habanero sauce and it was a success.
Spread the mixture between two slices of bread of your choice and enjoy.
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With what to accompany the tuna sandwich
This sandwich is ideal for a light lunch or dinner or, of course, as a snack. Its logical complement is some fried potatoes, but it can also be a good second course if it is accompanied by a soup or a good gazpacho.