+
4 (32)

Categories: Fish and shellfish, Sandwiches

La Grande Orange's tuna salad sandwich

La Grande Orange's tuna salad sandwich
Anne Cusack / Los Angeles Times

Dear SOS: We were returning from a new year's trip to Sedona and were delayed four hours at Phoenix Sky Harbor Airport. The saving grace was the best tuna sandwich I've ever eaten. Hard to imagine something so simple was ... Read more

Total time: 15 minutes | Serves 2

Tuna salad

  • 2 tablespoons golden raisins
  • 2 tablespoons chopped celery
  • 2 tablespoons sweet pickle relish
  • 3 tablespoons mayonnaise
  • 2 tablespoons chopped chives
  • Pinch ground black pepper
  • 1 (6-ounce) can tuna (water-packed), drained

Step 1In a medium bowl, combine the raisins, celery, relish, mayonnaise, chives and pepper. Gently fold in the tuna. This makes about 11/4 cups salad; cover and refrigerate until ready to use.

Assembly

  • Tuna salad
  • 4 slices toasted whole-grain bread
  • A few thin slices cucumber
  • A few thin slices apple
  • A few thin slices tomato
  • Small handful mixed green lettuce

Step 1Divide the tuna salad into two portions, spooning each onto a slice of toasted bread. Top the salad with a little cucumber, apple, tomato and lettuce, then top each sandwich with a second slice of toasted bread. Serve immediately.

Each serving:
Calories 437; Protein 25 grams; Carbohydrates 38 grams; Fiber 5 grams; Fat 21 grams; Saturated fat 3 grams; Cholesterol 42 mg; Sugar 15 grams; Sodium 716 mg.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and shellfish
Sizzling shrimp with garlic and hot pepper
Peel-'n'-eat shrimp
Prosciutto-wrapped halibut with grape tomato salad
Grilled Halibut Soft Tacos