by Elisabeth Duckeck
After graduating from an academic high school (Gymnasium) in my early twenties, I spent six months in the United States to improve my English. Since my father had built many international friendships throughout his career, I was fortunate enough to stay with one of them at their home in Los Angeles, California.
During this time, I had the opportunity to explore the diverse and vibrant cuisines of this multicultural country.
One day, my host prepared a refreshing and incredibly tasty tuna sandwich for lunch. It was so delicious that I have been making it at home ever since, always fondly remembering my time in that fascinating city. Especially on hot summer days or evenings, it is the perfect light snack for a quick lunch or dinner.
Tips for the success of your perfect sandwich: Choose Tuna in Brine
I highly recommend to use tuna in brine instead of oil. First, you will save a lot of calories, and second, tuna in oil has a different taste and the oil used is not of a high quality.
Customizing Your Sandwich: Light or Classic?
If you aren’t following a low-calorie diet, feel free to use regular mayonnaise for a richer taste. However, in this recipe—and this is exactly how I prepare it at home—I prefer light mayonnaise. To make it even lighter and more refreshing, I often mix equal parts light mayonnaise and Greek yogurt. I personally use 2% fat Greek yogurt; it keeps the filling incredibly creamy and delicious while being much healthier.
Last but not least: The Secret Ingredient – A Taste of Californian Sunshine
The orange is essential to the flavor of this dish. It provides a vibrant freshness that perfectly balances the saltiness of the tuna. Together with the onions, which add a subtle umami depth and a pleasant crunch, the citrus notes create a sophisticated harmony of flavors. This unique combination is what truly reminds me of the Californian sun and the unmistakable vibe of Los Angeles.
The Ultimate California-Style Tuna Sandwich
What you need
- 8 slices whole wheat toast
- 1 can tuna in brine
- some margarine (optional butter)
- 4 Tbsp light mayonnaise (optional 2 Tbsp light mayonnaise and 2 Tbsp Greek yogurt light 2%)
- 2 tsp mustard
- ½ tsp sweet paprika powder
- ½ small onion
- some salt to taste
- some pepper to taste
- Juice of ½ orange (appr. 2-3 Tbsp)
- 4 slices of one orange
- some green salad leaves
How to prepare
- Drain the tuna.1 can tuna in brine
- Toast the bread until golden brown and spread with a little butter or jam.8 slices whole wheat toast,some margarine
- Finely chop the onion.½ small onion
- Place the tuna in a bowl and season with mayonnaise, mustard, onion, paprika, salt, pepper, and orange juice. Mix well.4 Tbsp light mayonnaise,2 tsp mustard,½ tsp sweet paprika powder,some salt,some pepper,Juice of ½ orange
- Spread some lettuce on four of the toast slices and evenly distribute the tuna on top.some green salad leaves
- Remove the zest from the orange slices and place one slice on each piece of toast.4 slices of one orange
- Cover with the remaining toast slices and optionally cut diagonally in half.
Loved this tuna sandwich snack recipe? Find more ideas for a refreshing summer drink with a cold brew freddo cappuccino and follow this link to Drinks
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