Tuna-Salad Sandwich, Julia Child Style

Name: Tuna-Salad Sandwich, Julia Child Style
Total time: 10 min
Yield: 2 sandwiches
Cuisine: american
Ingredients: 1 (5-ounce) can tuna packed in oil, drained; 3 to 4 tablespoons mayonnaise, preferably Hellmann’s, plus more for spreading; 3 tablespoons finely chopped celery; 2 to 3 tablespoons finely chopped onion, preferably Vidalia; 3 to 4 cornichons, finely chopped; 1 tablespoon capers, rinsed, patted dry and chopped if large, or 5 olives, pitted and chopped; Fresh lemon juice; Salt; Freshly ground pepper, preferably white; 1 to 2 tablespoons minced fresh chives or parsley (optional); 2 toasted English muffins (preferably Bays) or 4 untoasted white bread slices; 4 soft lettuce leaves, such as Boston; 4 tomato slices; 4 thin slices onion (optional)

Recipe from Julia Child

Adapted by Dorie Greenspan

Published Oct. 25, 2020

Tuna-Salad Sandwich, Julia Child Style — Photograph by Heami Lee Food stylist: Maggie Ruggiero. Prop stylist: Rebecca Bartoshesky.

Total Time: 10 minutes
Rating: 4(1,326)
Comments: Read comments

This was one of Julia Child’s favorite dishes for a working lunch. For decades, Julia was on the road more than she was home and, when she returned to her beloved kitchen, she craved simple foods. For Julia, the important ingredients for this sandwich were the tuna (it had to be packed in oil) and the mayo (she preferred Hellmann’s). Her longtime assistant, Stephanie Hersh, said, “The rest was up for grabs.” Make it with capers, cornichons and chopped onion, a squirt of lemon juice and some herbs, serve it open-face on an English muffin or between slices of white bread, and you’ll have Julia’s midday signature. —Dorie Greenspan

Featured in: This Tuna-Salad Sandwich Is Julia Child-Approved Lunch

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Ingredients

Yield:2 sandwiches

For the Tuna Salad

1(5-ounce) can tuna packed in oil, drained
3 to 4tablespoons mayonnaise, preferably Hellmann’s, plus more for spreading
3tablespoons finely chopped celery
2 to 3tablespoons finely chopped onion, preferably Vidalia
3 to 4cornichons, finely chopped
1tablespoon capers, rinsed, patted dry and chopped if large, or 5 olives, pitted and chopped
Fresh lemon juice
Salt
Freshly ground pepper, preferably white
1 to 2tablespoons minced fresh chives or parsley (optional)

For Assembly

2toasted English muffins (preferably Bays) or 4 untoasted white bread slices
4soft lettuce leaves, such as Boston
4tomato slices
4thin slices onion (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Prepare the tuna salad: Using a fork, mash the tuna with 3 tablespoons mayonnaise. Add the celery, as much onion and chopped cornichons as you’d like, and the capers or olives, and toss to combine. Add a squirt of lemon juice, some salt (go easy at first) and pepper. Taste and see if you'd like more mayo, onion or cornichons. Add more lemon juice, salt and pepper to taste. Stir in the chives or parsley, if you’re using either. (Makes 1½ cups.) The tuna salad is good to go as soon as it’s made, but it’s even better after a couple of hours in the fridge.
Step 2
When you’re ready to serve, spread the muffins or bread with a little mayonnaise. If you’re using English muffins, do what Julia did: Make open-face sandwiches. Put a leaf of lettuce on each muffin half, top with tuna salad and finish with tomato and onion. If you’re using sliced bread, prepare traditional sandwiches: Top each of 2 slices of bread with 1 piece lettuce, tomato and onion, then spread over the tuna and finish with remaining onion, tomato, lettuce and bread.

Ratings

4 out of 5

1,326 user ratings

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Comments

Hugh Stevens4 years ago

Imagine how good the sandwich would have been if Julia could have used Duke's mayonnaise.

Aaron4 years ago

I have enjoyed tuna fish sandwiches for years; that and toasted cheese sandwiches with sliced tomatoes are a motivator for getting me to join one for lunch. At 82, life is made richer by company who enjoy a good laugh and well made sandwiches. Missing Julia.

Cheffrey4 years ago

Thanks for sharing this. Your writing that Julia craved simple food brought back one of my favorite memories of my career in food. In the late 80’s I was the Chef at a well known steakhouse. I believe Julia was in town for a benefit and having lunch in our dining room. After the meal, I was summoned over to the table. Julia looked directly at me and said that I had prepared one of the best baked potatoes she had ever had. A baked potato! I won’t ever forget her warmth and kindness that day.

Carajo1 month ago

We don't care for Hellman's, but Dukes mayo was perfect in the salad. Made it following the recipe, except for the mayo and skipped the tomato. It was perfect!

Tracy1 year ago

Classic with a twist—loved the capers and cornichons. I used 3 tablespoons of mayo, which was just enough for me but a little on the dry side. I didn’t add salt, pepper, or lemon juice because I thought the taste was already balanced just right. Interesting to note that the recipe correctly says 2 sandwiches, but the nutrition information says SIX. Stop with that deceptive nonsense.

Nathan1 year ago

Have made this dozens of times now and still love it. Hellmans is as essential as the tuna. A heaping scoop over a simple salad of crisp lettuce dressed with lemon, sweet white vinegar and olive oil and a tranche of salted matzo will make you feel indestructible.

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