A reader described this as “the best tuna sandwich I’ve ever eaten.” The sandwich was from La Grande Orange cafe at the Phoenix Sky Harbor airport. It has large chunks of fish, golden raisins, sweet pickle relish, fresh tomato slices, cucumbers and lettuce, on toasted multi-grain bread.
La Grande Orange’s Tuna Salad Sandwich
For the 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 water-packed tuna, drained
4 slices toasted whole-grain bread
A few thin slices cucumber, apple and tomato
Small handful mixed green lettuce
In a medium bowl, combine the raisins, celery, relish, mayonnaise, chives and pepper.
Gently fold in the tuna. This makes about 1 1/4 cups salad; cover and refrigerate until ready to use.
Divide 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.
Makes 2 servings.
Food, Pages 32 on 03/26/2014