Who here loves Tuna Fish?
Tuna fish reminds me of my childhood. I know there are other recipes and uses for Tuna, but I will always think of those childhood Tuna fish sandwiches when you say Tuna fish.
There is something so comforting about a tuna fish sandwich, that soft bread, the tang from the pickles, it’s just magical.
This recipe is exactly what I remember from my childhood (minus the gluten). It’s got some veggies artfully hidden inside the tasty combo of tuna, mayo, and pickles. The key for keeping them unnoticed is to chop them small, but if you’re not trying to convince picky eaters to eat more veggies then you can chop them any size you wish.
A word on bread. Most gluten free breads need to be toasted for a better texture and flavor. If you have your heart set on soft bread for this sandwich, experiment with different brands (I find multigrain varieties that are not kept in the freezer are best), or make your own, or find a local gluten free bakery that has good sandwich bread.
I’m lucky enough to live near Portland Oregon, where New Cascadia Traditional is located. Their breads are amazing. I always have to get a loaf of their Challah and Italian breads, but I love pretty much everything else they make as well… and PS, they now have nationwide shipping if you wanna try them out.
Let’s talk Pickles
I always have used garlic dill pickles for my tuna sandwiches. The tang it wonderful and the pickles give the right amount of crunch. But if you love sweet pickles you can use them. They will change the taste of the sandwich but if that’s your thing, go for it.
Looking for another tuna recipe? Give these Tuna Cakes a try.Print
The Best Tuna Fish Salad Sandwich
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 3 1x
- Category: Main Course
- Cuisine: American
- 2 4 oz cans Tuna in water
- 2 Stalks Celery
- 1 Green onion
- 1 Large Dill Pickle
- 1 TBS Pickle juice
- 2 tsp Dijon Mustard
- 3 TBS Mayo
- 1 tsp Salt
- 1 tsp Pepper
- 6 Slices Gluten free bread of Choice
- Open Tuna cans and drain the water out – I’ve seen a plastic tool for this purpose but once the can opener has cut the lid all the way around I hold the lid in place, tip the can to the side and let the water drain out. Place Tuna in a medium sized mixing bowl.
- Next start chopping/dicing/mincing the celery, green onions, and dill pickle. I like cutting these into very small chunks but you can cut them as course or as fine as you want.
- Now that everything is cut up combine all the ingredients (minus the bread) in the bowl with the Tuna fish. Taste and add more pickle juice, or salt and pepper as needed.
- For the Tuna fish that reminds me of my childhood I keep the bread soft, but not all gluten free breads taste the greatest unless they are toasted, so sometimes I toast my bread depending on the bread on hand.
- Take 2-4 spoonfuls of the Tuna fish mixture and place them on one side of the bread and top it off with the other piece of bread. Repeat with the other slices of bread or save for later (or top a salad with it).
Keywords: Childhood, Fish, Gluten free, Memories, pickles, sandwich, Tuna