Wednesday, 3 November 2010


The very first time I had a tuna sandwich I was hooked. It became my favourite lunch, favourite sandwich, favourite snack! I loved it! I was in my teens, and I quickly learned how to make it: Mix canned tuna fish with mayonnaise, chopped celery, chopped onions, throw it between two slices of white bread and you're in business. Being Greek, I soon started adding lemon juice, an ingredient Greeks try their best to use in every recipe, even if it's a dessert. I experimented with different breads, I added garlic powder (don't try it), I added herbs, but I never strayed too far from the original. Until I ran into a version of this recipe on the Simply Recipes website. It's a little different from your basic tuna salad recipe, but it's full of good tasting ingredients. I still like the original, especially when my mother makes it, but this version of tuna salad is also a winner! It's probably one of the best ever tuna salads! 

To make this or any tuna salad, I always buy tuna packed in water. I drain the water and add a bit of good olive oil which helps all the ingredients fuse together. If you make it, have it on a sandwich with lettuce and tomatoes, or even eat it on a bed of lettuce without the bread. However, if you do choose to turn it into a sandwich, use a hearty, solid kind of bread. And please, enjoy it. It is really good! 

I made this sandwich for our dinner today, Wednesday, November 3, 2010. It's the day after Election Day. The candidate I supported, Joe Sestak for US Senate, the best man for the job, lost in a close race. I was very disappointed, especially since the winner, a man who is known as Darth Vadar Toomey, is more right wing than Metternich ever was. I don't drink ... But why not enjoy the comfort of a tuna salad sandwich for dinner, I thought! 

May we somehow come out of this political mess ... 


2 cans (7 ounces each), tuna fish, packed in water
1 teaspoon olive oil
1/2 cup ricotta cheese
3 tablespoons mayonnaise
1/4 or of a purple onion, chopped finely
3 celery stalks, chopped finely
2 tablespoons of capers, rinsed well
Juice of one lemon

zest of half a lemon
1 tablespoon minced fresh dill
1 tablespoons minced fresh parsley
1 teaspoon of Dijon mustard
lettuce and sliced tomatoes, optional
sliced bread, your favourite, lightly toasted


Drain the tuna fish and mix all of the ingredients. Serve on toast, with lettuce or tomatoes. You can also have it plain, open-faced, or in lettuce cups, if you would rather forgo some or all of the bread.