White Tuna Salad on Sourdough Bread
This tuna salad was on the menu the very first day Mangia opened. Right from the beginning, it was one
of our bestsellers, and it still is. People just don't get tired of it. You can add lettuce, watercress, sliced
onions, sliced tomatoes, cornichons (they are particularly good), crisp bacon, olives or just about
anything you like. And, if you place all (or some) of these ingredients separately on the table and let your
guests fix their own sandwiches, they may create tuna salad sandwiches that are memorable.
Ingredients
- 2 cans which is 12 ounces each of white albacore tuna packed in water
- 2 thin medium carrots
- ½ cup plus 2 tablespoons of mayonnaise or more to taste
- 2 tablespoons of chopped dill
- 12 slices sourdough bread
Instructions
- Drain the tuna, put it in a medium bowl, and flake it with 2 forks.
- Trim and peel the carrots, cut them into chunks, and chop them fine in a food processor. Add to the
- tuna, and then add the mayonnaise and dill; mix well. If you need more mayonnaise, add it 1 tablespoon
- at a time until you get the consistency you like.
- Spread the tuna salad thickly on 6 slices of the sourdough, mounding it. Cover with the remaining
- sourdough slices, cut the sandwiches in half, and serve.