Best 2 Tuna Salad Sandwich Julia Child Style Recipes

Tantalize your taste buds with a journey into the realm of tuna salad sandwiches, a timeless classic elevated by the culinary expertise of the renowned Julia Child. In this article, we venture beyond the ordinary, discovering diverse renditions of this delectable dish, each infused with unique flavors and textures that will leave you craving more. From the traditional to the innovative, these recipes unlock a world of culinary possibilities, promising an unforgettable gastronomic experience that will satisfy even the most discerning palate. Prepare to embark on a culinary adventure as we unravel the secrets behind Julia Child's iconic tuna salad sandwich, alongside a symphony of other tantalizing variations that will redefine your perception of this classic dish.

Here are our top 2 tried and tested recipes!

CLASSIC TUNA SALAD SANDWICH

Classic Tuna Salad Sandwich image

Here is Craig Claiborne's version of the classic lunchbox staple. Celery, red onion and red bell pepper add crunch; capers and lemon juice lend a little tang.

Provided by The New York Times

Categories easy, lunch, quick, snack, weekday, sandwiches, main course

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 (6-ounce) cans solid, waterpacked tuna
1/2 cup mayonnaise, preferably homemade
1/2 cup finely diced celery
3 tablespoons finely diced red onion
3 tablespoons finely minced red bell pepper
2 tablespoons drained capers
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper to taste
Sliced sandwich bread of choice

Steps:

In a medium bowl, combine the tuna, mayonnaise, celery, onion, bell pepper, capers and lemon juice. Mix with a fork until thoroughly combined. Season to taste with salt and pepper. Serve on the sandwich bread of your choice.

TUNA-SALAD SANDWICH, JULIA CHILD STYLE

Tuna-Salad Sandwich, Julia Child Style image

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.

Provided by Dorie Greenspan

Categories dinner, lunch, sandwiches, main course

Time 10m

Yield 2 sandwiches

Number Of Ingredients 14

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)

Steps:

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 1 1/2 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.
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.

Tips for Making the Perfect Julia Child-Style Tuna Salad Sandwich

Use high-quality canned tuna. Look for tuna that is packed in olive oil or water, and avoid tuna that is packed in brine.
Flake the tuna carefully. Use a fork to gently flake the tuna, being careful not to break it up too much.
Use a variety of mayonnaise and yogurt. This will give the salad a richer flavor and texture.
Add plenty of fresh herbs. This will brighten up the flavor of the salad.
Season the salad to taste. Add salt, pepper, and lemon juice until the salad is flavorful but not too salty or sour.
Chill the salad before serving. This will help the flavors to meld together and make the salad more refreshing.
Serve the salad on a toasted bun or bread. This will give the sandwich a crispy texture and help to hold the salad together.

Conclusion

The Julia Child-style tuna salad sandwich is a classic for a reason. It is a delicious, easy-to-make sandwich that is perfect for a quick lunch or dinner. With its simple ingredients and fresh flavors, this sandwich is sure to please everyone at your table. So next time you are looking for a quick and easy meal, give the Julia Child-Style Tuna Salad Sandwich a try. You won't be disappointed!