What kind of tuna is best for tuna fish sandwiches?
Chunk light is mild and classic, and solid white albacore is firmer with a cleaner bite. Use what you like. Just make sure to drain it well so your sandwich does not turn into a slip and slide. Quick note: albacore is typically higher in mercury, so if you eat tuna often, chunk light is a solid everyday pick.
Water-packed or oil-packed tuna, which should I use?
Either works. Water-packed keeps the salad lighter and lets the lemon and Dijon shine. Oil-packed tastes richer and can mean you need a touch less mayo. Just drain it well either way.
How do I keep a tuna sandwich from getting soggy?
Toast the bread, drain the tuna thoroughly, and add a moisture barrier. A thin layer of mayo or butter on the bread helps. If you are adding tomato, tuck it between lettuce leaves so it does not soak the crumb.
Can I make tuna salad without mayo?
Yep. Swap mayo for plain Greek yogurt, mashed avocado, or a mix of yogurt and olive oil. You will want a little extra salt and lemon to keep it lively.
What can I add to tuna salad for more flavor?
Try one of these: chopped fresh dill or parsley, a pinch of paprika, capers, a splash of pickle brine, a dash of hot sauce, or finely diced jalapeño.
Is this safe for lunchboxes?
It can be, as long as it stays cold. Use an ice pack and keep the tuna salad under refrigeration until you are ready to eat. Food safety rule of thumb: do not leave it out at room temperature for more than 2 hours (1 hour if it is hot out).
