Even though I work from home most days, I’m always looking for easy, make-ahead lunches that will satisfy me. When you’re juggling work, kids and everything in between, a solid lunch is a lifesaver. Sure, salads are great, but sometimes I want something a little more filling, especially if it’s something I can look forward to eating.
That’s why I’m constantly on the hunt for new lunch ideas—and when I stumbled upon Julia Child’s Tuna Salad Sandwich, adapted by Dorie Greenspan and shared by NYT Cooking, The Kitchn and others, I was instantly intrigued. Not only am I a fan of Julia Child, but I also love a good tuna salad. The fact that this was one of her go-to lunches got me excited—could this be my new lunch staple?
Related: Julia Child’s Skillet Chicken Supper Recipe
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How to Make Julia Child’s Tuna Salad Sandwich
Julia Child’s take on a tuna salad sandwich is simple, but it has a few elevated touches that make it stand out from the standard mayo-and-canned tuna combo.
The tuna salad starts with oil-packed (not water-packed) tuna, which is mashed with mayo, chopped celery, capers, gherkins, lemon juice, salt, white pepper and chives. If you’re following the recipe exactly, Julia was pretty particular about her ingredients. She used Vidalia onion, Bay’s English muffins (or Pepperidge Farm white bread) and Hellmann’s mayo, but you can use whichever brands you prefer. (I’ll be using gluten-free bread.)
The salad is ready to eat immediately, but letting it chill for a few hours so the flavors can meld and mingle makes it even better.
To assemble the sandwich, toast the English muffin or bread and spread both sides with a thin layer of mayo. Add a leaf of lettuce for crunch, if you like (and I do). Pile on the tuna salad, then top it with sliced tomato and onion. If using bread, close it up with a second slice; if using an English muffin, leave it open-face.
And that’s it! It’s fresh, tangy and easy to throw together. What’s not to love?
Related: The Chef-Approved Way to Make Tuna Salad Sandwiches 10x Better
Some Tips for Making Julia Child’s Tuna Salad Sandwich
If you’re using this recipe for meal prep, double or triple it so you have enough. The recipe as it is barely makes enough for two sandwiches, so if you want lunches for a few days, you need to make a lot more.
As noted above, you definitely need to use oil-packed tuna, not water-packed. Oil-packed tuna has more richness and the oil keeps the salad from being too dry. You can find oil-packed tuna in cans or jars. Make sure to check the label to make sure you’re getting the right stuff.
This sandwich is easy to customize and you definitely should! Try some paprika or a splash of hot sauce if you like spicy foods, or toss in a dash of mustard for a tangy addition.
If you want to beef it up some more, add more veggies! The tomato, lettuce and onion bring everything together, so don’t skimp on these, but you can also stir in chopped cucumbers, bell peppers and/or banana peppers, too.
If you’re a tuna salad fan, this is worth trying. Just don’t be afraid to make it your own!
Related: Tom Selleck’s Easy Tuna Melt Is Creamy, Cheesy and Super Satisfying