It’s FINALLY and officially spring. Minnesota might be a little behind- there’s still a foot of snow standing in my yard, but now that spring has sprung I’m in the mood for springy foods. When I think of spring foods, I think of foods that I don’t need to cook, that are flavorful, and reminiscent of the world that’s waking up again from the bitterness of winter.

My dad instilled in me a love of food, and food memories. One of his favorites, that soon became my favorite, was his Dad’s tuna sandwich! On weekends I’d always hope that he’d make us his tuna sandwich because it always conjured up a feeling of Spring and happiness. Easy, light, and flavorful this sandwich takes me back to my childhood down in Kansas/Missouri where Spring actually happens in March. This sandwich was my dad’s favorite weekend lunch as a kid, and it was mine as well.

I ate this particular tuna sandwich recipe a lot as a kid, and it became a comfort food in college and when I moved away from home. I made my dad text me what he put in the sandwiches so I’d never forget or lose the recipe! I should have known he’d never give exact measurements, but eventually I got it set up and figured out on my own.

I’ll never forget the first time I had a tuna sandwich at someone else’s house, it’s laughable now, but then I was horrified and confused. As much as I loved it, imagine my horror to find out that not everyone prepares their tuna sandwiches the same way! I’ve had tuna sandwiches with relish, crushed saltine crackers, eggs, tomatoes, and other such ingredients – but I still prefer the recipe I grew up with. It’s simple and perfect just the way it is.

It took me a long time to figure out why the sandwiches my dad made tasted so much different than the ones my mom made when it seemed like they were using the same ingredients. Turns out, real mayo vs. whipped salad dressing really makes the difference in this sandwich. I don’t pick sides when it comes to these condiments, I like them both on different things and they are often interchangeable if you like both, so I always have both in my fridge. My dad preferred real mayo and my mom preferred salad dressing and their sandwiches never tasted the same, I recommend that you use real mayo otherwise the flavors just don’t blend right.

For this recipe, each can of tuna will make 2 sandwiches, and this recipe will make 4 sandwiches. This recipe can then be halved or doubled pretty easily if you keep that in mind. If you won’t be using all the tuna right away you can add the onions and mayo to it, but I’d recommend waiting to mix in the lettuce until just before you’re going to put it on the sandwich so that the lettuce doesn’t wilt.

Perfect Tuna Sandwich

Makes 4 sandwiches

Ingredients:

2 Cans Tuna in water, drained
1/2 Onion, diced
1 1/2 C. Chopped lettuce
About 2 Tbsp. Real mayonnaise
8 Slices of sandwich bread

Instructions:

1. Drain the water from the cans of tuna
2. Combine all ingredients in a medium bowl
3. Spread between two slices of bread
4. Serve immediately

Tips:

• Serves well with a side of tomato soup!
• This does not store well. It’s recommended to mix together immediately before serving. Not recommended for packed lunches.
• If you’re looking to cut carbs, skip the bread all together and make it an official tuna salad! I’m not ashamed to say that I’ve eaten it this way more than once and it’s always great!