When I was growing up, tuna was the only sandwich that went to the beach with us. My mom would keep it simple. Solid white tuna, Hellman’s mayonnaise, and celery. We’d head to Gloucester and my dad would scuba dive from shore and bring back giant quahogs that he’d turn into delicious stuffed clams for dinner. The sandwiches were wrapped in foil and with each careful unfurling of foil I’d add a little bit of sand from my fingers so that each bite was punctuated by a grinding on my teeth.
Some things never change. Tuna is still a must for a day on the beach or the boat. The only change is that every once in a while I add a little something-something to my tuna. A little crunch here. A little sweetness there. Sometimes I add red onion, sometimes I don’t. This recipe is always appreciated, though.
And don’t forget! Everything tastes better when it’s eaten outside.
Makes 4 good-sized sandwiches
2 cans of BUMBLE BEE® Prime Fillet® Solid White Albacore Very Low Sodium in Water (dolphin safe) tuna
⅓C chopped walnuts
⅓C cheddar cheese, diced into very small pieces (or grated)
⅓C fresh granny smith or gala apple, peeled and diced into very small pieces
⅓C plus 2T real mayonnaise, NOT Miracle Whip
4 rolls or 8 slices of bread (there’s nothing wrong with good old white bread here)
Mix it all together. If you like a drier tuna sandwich you can omit the extra 2T of mayonnaise. If you like it creamier, add more mayonnaise. Adjust seasonings.
Tastes best wrapped in foil on the beach.
Note: I use Hain’s Safflower Mayonnaise