Canned tuna has a newly prestigious image now that pricey brands of the ubiquitous fish—often imported from Europe and packed in olive oil—are selling quickly at specialty stores. Two brands that seem to be flying off the shelves are Spain’s Ortiz brand and the A’s do Mar brand from Portugal. If you prefer to use water-packed tuna, increase the amount of mayonnaise called for below to 1⁄2 cup.
- 2 (6-oz.) cans oil-packed tuna with the oil
- 1⁄3 cup mayonnaise
- 1 tsp. fresh lemon juice
- 1⁄2 celery rib, finely chopped
- 1⁄2 bunch minced chives
- Leaves from 3–4 parsley sprigs, finely chopped
- Salt and freshly ground black pepper
- 8 slices multigrain, sourdough, or other bread
- Put tuna into a medium bowl, then break up tuna with a fork. Add mayonnaise and lemon juice and mash into tuna until mixture has the consistency of a coarse purée (not a paste), adding a bit more mayonnaise if necessary.
- Using the fork, stir in celery, chives, parsley, and salt and pepper to taste.
- Divide tuna salad equally among 4 slices multigrain, sourdough, or other bread, then top each with another slice of bread and gently push down.