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.
Summer sandwich with tuna
Equipment
- 1 Toaster
- 1 cutting board
- 1 Kitchen knife
- 1 mixing bowl
- 1 small bowl
- 1 Citrus juicer
What you need
- 8 slices whole-wheat toast
- 1 can (5 oz) tuna in brine drained
- margerine for spreading
- 4 Tbsp light mayonnaise or 2 Tbsp light mayonnaise and 2 Tbsp Greek yoghurt (2% fat)
- 2 tsp mustard
- ½ tsp paprika powder
- some salt to taste
- some black pepper to taste
- 1-3 Tbsp orange juice fresh or bottled
- 1 small red onion
- 4 thin slices from unwaxed orange
- some green lettuce leaves
How to prepare
Prepare the Tuna Salad
- Drain the tuna thoroughly.
- Finely chop the onion. Place the drained tuna in a bowl and add the mayonnaise, mustard, chopped onion, paprika, salt, pepper and orange juice (1–3 tbsp / 15–45 ml). Mix well until all ingredients are thoroughly combined.
- If using the mayonnaise and Greek yogurt mixture, whisk the mayonnaise and yogurt together until smooth before adding them to the tuna.
Toast and Assemble
- Toast the bread slices until golden brown and spread with a little butter or margarine. Spread some lettuce leaves over 4 of the toast slices and divide the tuna salad evenly among them. Remove the peel from the orange slices and place one slice on each sandwich.
- Top with the remaining toast slices.If desired, cut the sandwiches diagonally in half before serving.
Notes
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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