Grandma Smith’s Tuna Fish

For as long as I can remember, my Grandma Smith’s tuna fish has been my favorite meal in the entire world. It’s the first thing I want to savor when I get to my Grandma’s house or the meal I turn to if I’m having a down day. I grew up eating these sandwiches at her house and when we moved away from New York when I was 9, I had to learn how to master the art of Grandma Smith’s tuna fish sandwich on my own.

It took many years and much trial and error, but I believe I have mastered the perfect sandwich (with a little help from my Grandma). There are many variables in this sandwich that you can alter to your taste, but there are several key elements that are essential.

1. Use good tuna – I prefer solid white albacore canned in water. I am partial to Bumblebee Tuna, but most solid white albacore will do the job. It is very important that you drain all of the water from your tuna can and to ALSO crumble the tuna chunks.
2. Hellmans Mayonaise is non-negotiable in this sandwich. For many years my Mom would buy off brand or Miracle Whip and it would always alter the taste dramatically.
3. IT MUST BE COLD – My Grandma typically makes her tuna fish the day prior. It allows all of the flavors to blend together to meld into the perfect tuna salad. If you are short on time, one hour in the refrigerator will suffice.
4. Add onions, celery, and apple cider vinegar. These three ingredients set this tuna fish above all of the rest. I have made this recipe with red onion and that is OK, but yellow onion tends to add the perfect crunch and not too much bitter flavoring. A simple stalk of celery adds even more crunch and brightness. Finally, a small dash of apple cider vinegar blends everything together into the PERFECT tuna fish sandwich. My Grandma dices the onion and celery very small, which add extra crunch to every bite.
5. To complete the sandwich, good bread is always an added bonus. In New York, we devour our tuna salad on fresh kaiser rolls, but I love a good 7-grain bread or rye bread when those fresh New York kaiser rolls are too far away.

Now I know that many people add a variety of other elements to their tuna fish sandwich or as many call it tuna salad. You can add in nuts, grapes, pickles, cucumbers, mustard, garlic, relish or whatever suits your fancy.

But I think when its someone important to you that makes this sandwich, putting added love into the recipe makes it special, so don’t forget to add that critical ingredient as well. Love you Grandma!

Grandma Smith's Tuna Fish

The most glorious tuna salad sandwich you will ever lay eyes on!

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Prep Time 10 minutes mins

Total Time 30 minutes mins

Servings 4

Ingredients

  

• 2 cans Bumblebee Tuna, solid white albacore
• 1/2-3/4 cup Hellmans Mayonaise
• 1 medium yellow onion, finely chopped
• 1 stalk of celery, finely chopped
• 1 T. apple cider vinegar
• Toppings of your choosing, lettuce, pickles,
• Bread of your choice

Instructions

 

• Drain cans of tuna of all water.
• Use your hands to crumble tuna chunks into smaller pieces.
• Add mayonnaise, chopped onion, chopped celery, and apple cider vinegar. If mixture seems too dry, add more mayonnaise to your liking. Mix well.
• Use an air tight container and store tuna salad in refrigerator for at least one hour.
• Prepare your sandwich with bread and toppings of your choosing. Enjoy! Store for up to two days.