But if we want to get out of the mixed sandwich, we must look at the Anglo-Saxon world.
As we well know thanks to television, the tuna sandwich is especially popular in the United States and is a fixed on the menus of coffee shops and cakes 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 make a bite that could seem bland in a real wonder, which is prepared in 5 minutes and by four bitches.
We have adapted this recipe as published in The New York Times in 1981, by the gastronomic editor of the newspaper at that time, Craig Claiborne (pictured). In his opinion, the secret of a good sandwich is simply to make a very juicy salad, which is held between two loaves. And this is a good example of that.
The sandwich is perfect for taking work or hiking, although in this case, especially in summer, it is better to use boat mayonnaise, to avoid poisoning.
For 2 units
- Natural canned tuna160 g
- Mayonnaise75 ml
- Fresh coriander75 ml
- Purple Onion50 g
- 50 g red pepper
- Scoops capers2
- Lemon juice teaspoons2
- Ground black pepper
- Sliced bread4
How to make a tuna sandwich
- Total time5 m
- Elaboration5 m
Chop all the vegetables well and mix them in a bowl, next to two small cans of tuna, well-drained capers and mayonnaise. We have used a homemade mayonnaise, made in French, with a Dijon mustard, which is not even painted on the sandwich.
Try the mixture and add salt and pepper to taste. Keep in mind that tuna always has salt, so it is important to try everything before passing. Optionally, you can also add some hot sauce. We had a few drops of Habanero sauce and it was a success.
Spread the mixture between two slices of bread of your choice and enjoy it.
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 fries, but it can also be a good main course if it is accompanied by a soup or a good gazpacho.