Dean & Deluca’s Tuna Sandwich with Carrots, Red Onion, and Parsley

Makes 6 sandwiches

We sympathize with the purists when it comes to tuna salad sandwiches: the combo of canned tuna, just a little mayo, and just good white bread is an eternal verity. But we have developed this fancier variation that is also delicious. It preserves the tuna flavor, it’s not too rich, it’s loaded with crunchy vegetables, and it flies out of the store every day.

ingredients

4 six-ounce cans drained chunk white tuna in water
6 tablespoons finely chopped carrots
Half cut plus 1 tablespoon finely chopped red onion
6 tablespoons chopped fresh parsley
6 tablespoons finely chopped celery
3 scallions, finely chopped
One and a half cups of your favorite mayonnaise
1 small garlic clove, peeled and crushed
3 tablespoons lemon juice
Salt and pepper to taste
6 rolls
Lettuce and tomato as accompaniments

directions

1
Put the tuna in a large bowl. Mash. Add the carrots, onion, parsley, celery, and scallions.
2
Place the mayonnaise in a small bowl. Add the crushed garlic clove and the lemon juice. Add the mayonnaise mixture to the tuna. Mix together. Add salt and pepper to taste. Serve on rolls with lettuce and tomato.

Source: The Dean and DeLuca Cookbook by David Rosengarten with Joel Dean and Giorgio DeLuca. Copyright © 1996 by David Rosengarten with Joel Dean and Giorgio DeLuca. Published by Random House Publishing Group. All Rights Reserved.