Thanks to Julia Child, the New York Times and Cob’s Bread Bakery………..for a Sunday lunch worth a picture! The Times ran a story this week about one of Julia Child’s favourites – the Tuna Sandwich. She ate such rich food travelling, that when at home wanted pure comfort, and sometimes simple food. We were reminded to dress our sandwich up, instead of our normal quick version, and totally agree with using Hellman’s Mayonnaise.
Tuna Salad and Julia Child
Add everything or bits of what you like. The real Carbs are in the bread. Julia used English muffins if the sandwich was open-faced and white bread for closed. We had Cape Seed Loaf from Cob’s Bread Bakery in Calgary, and GF rice wraps.
Ingredients
- 1 can solid tuna packed in oil (we only have water packed) drained
- 4 TBSP (51 gr) Hellman’s Mayonnaise
- 3 TBSP (27 gr) celery, finely diced
- 2 TBSP parsley finely chopped
- 1 tsp. lemon juice
- 1 TBSP capers or 9 green olives chopped
- 3 – 4 cornichons chopped
- Onion slices or slivered
- Salt and pepper if desired
- Soft lettuce leaves
- Tomato slices
- Radish slices
*CHO will depend on your bread product.
Instructions
Mix tuna and mayonnaise. Finely chop celery, capers or olives, cornichons (if available) and lemon juice with tuna. Add any other condiments you like to the tuna, including salt or pepper.
- Slice tomatoes, onions, radishes, and wash lettuce leaves for garnish.
- GF rice wraps tend to dry out quickly even in the package, so trim any dry edges just before serving. Warm if desired.
