I’d never particularly liked tuna salad sandwiches, until I went to the US 5 years ago. I was travelling unaccompanied, and so always had to make sure I had a stock of food, especially on the long haul flights. For one such flight, my aunt made me some tuna salad and gave me a couple of hot dog buns to eat with it. And so begin my ever-growing love for tuna salad. I even made it in college, different versions of it of course, but this one will always be my favourite. If you want something that’s a little more flavorful, check out the hostel food post I did a couple of years ago.
For the sandwiches:
- Canned tuna in brine or oil
- Carrots, julienned
- Sliced Bread
This is one of those recipes where you honestly just put everything in a bowl (except the bread, duh!), Give it a good mix, and voila.
So that’s honestly what I’ve done. Put everything in a bowl, add the mayo, mustard and some salt and pepper for flavour.
Remember that if your tuna is canned in brine, then don’t add any salt to the salad since it can get too much. If it’s in oil, drain the oil well from the fish. Leaving too much oil in the fish makes it a little too greasy to consume, especially since we are adding mayonnaise.
How much mustard you want to add to the salad is completely your call. I don’t use any fancy English or Dijon mustard. Instead, I use a local (as in Indian or rather Bengali) mustard called kashundi. Its made of mustard seeds and other spices, and ground on a stone, which helps give it its unique flavour. Kashundi is a lot more pungent and much stronger than regular mustard, so watch how much you put in.
The parsley is really just to give the salad a bit of colour.
If you don’t have the patience to actually julienne the carrot, you can grate it (my trick as a kid) or you can get one of those julienne peelers which works brilliantly.
To serve, I just toasted the bread a little, add heaps of the salad on top.