Chefs share their tips for making the very best tuna salad sandwich
The tuna salad sandwich inspires such strong feelings that two fans recently filed a classaction lawsuit against Subway for how bad its version is, specifically alleging that said sandwich actually contains zero tuna.
Some independent laboratory tests seem to show tuna is, in fact, present in Subway’s tuna salad sandwich. But other results have been inconclusive, perhaps due to the processing of the fish combined with the ensalading [technical term] of it diluting the tuna DNA. The fact that this is wending its way through our legal system feels like some end-times stuff.
We certainly all can agree a tuna salad sandwich starts with tuna. And while restaurants might dabble in fancier versions — at Seattle’s Old Salt, chef Liz Kenyon uses local albacore loins confited in olive oil from (the great) Villa Jerada — here we’re talking about canned tuna, in its familiar puck-shaped tin. Mayonnaise is — it must be — another nonnegotiable, with the abomination that is Miracle Whip beneath consideration.