A Perfect Tuna Salad Sandwich

When my husband and I travel to France we love to picnic for lunch.

Whether it’s on the steps of a museum or in a beautiful garden, he more often than not, chooses a tuna salad sandwich on baguette.  He just loves the way these sandwiches taste and who can argue really?  Tuna with traditional mayonnaise, cornichons, sliced eggs, and lettuce on baguette.  So of course, one of the sandwiches I kept on my menu at Rest was Jordan’s favorite.  It it ended up being one of our top sellers!

Here’s what I have to say.  In a sandwich as simple as this one, the quality of ingredients make a huge difference.  In dishes with more complex flavors it’s possible to hide sub-par ingredients and get away with it.  Not so with simple food.  Each ingredient must shine on its own so that the whole becomes mouthwateringly delicious.

The secret… at Rest we made the mayonnaise.  Yes. We. Did.  Free-range eggs were beaten with a splash of lemon juice, sea salt and a sprinkling of ground mustard then, ever so slowly, avocado oil was incorporated until we had whipped perfection.  Nothing beats the flavor of homemade mayonnaise.  So maybe, just maybe, you’ll decide to start there, but if you choose not to, choose your prepared mayonnaise well. My favorite off the shelf brand is Sir Kensington’s.

Additionally, when picking up your tin of tuna, get pole and line caught tuna with low mercury.  My favorite brand here in the states is Wild Planet Albacore Wild Tuna.

[lt_recipe name=”A Perfect Tuna Salad Sandwich” servings=”4″ prep_time=”10M” cook_time=”15 M” total_time=”25M” difficulty=”Easy” summary=”The name says it all. 😉” print=”yes” ingredients=”2, 5oz tins tuna;1/3 cup mayonnaise;5-6 cornichons, minced;salt & pepper to taste;4 hard boiled eggs;baby romaine leaves;1 baguette (I prefer gluten-free.);” ]Hard boil your eggs in advance.;;Combine the tuna, mayonnaise, cornichons, salt and pepper. Mix with a fork to break the tuna into smaller pieces.;;Cut the baguette into fourths and then cut each chunk in half lengthwise. On the bottom piece of each baguette, layer tuna salad, sliced eggs, and a few leaves of lettuce and top with the other half of the baguette.[/lt_recipe]

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