Julia Child’s Secret to the Perfect Tuna Sandwich
The beloved cookbook author's go-to sandwich includes a few untraditional ingredients
It’s certainly not the most elaborate recipe from Julia Child, but as we all find ourselves desperate for new lunch options and collecting new and exciting cans of fish while we’re stuck working from home, it may be the most useful: in a new article for the New York Times, Dorie Greenspan reveals the beloved cookbook author’s affinity for tuna sandwiches and offers up Child’s favorite recipe for the fishy staple.
“Tuna-salad sandwiches were, indeed, among Julia’s favorites, but it turns out that she served them to guests for reasons that went beyond her liking them,” Greenspan writes. “For decades, Julia would be on the road almost as much as she was at home, and on tour, everyone wanted to show her their best — and often their richest and most complicated — dishes. The woman who famously said, ‘If you don’t have butter, use cream,’ loved good food and was always touched that someone wanted to cook for her, but when she got home, she craved simple food and seized what opportunities she had to enjoy it.”
Still, Child’s variation on the tuna sandwich goes beyond your typical deli fare. She always opted for tuna packed in oil (not water), and in addition to the usual mayo, celery and onion, she went with some more unconventional ingredients, including capers, olives, chives, lemon juice and cornichons, to dress it up a bit. Greenspan notes that she typically ate her tuna open-faced on an English muffin.
You can read the full recipe here.
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