Classic Mayo-Dressed Tuna Salad Sandwiches

seriouseats.com

Audrius Sapola

1 medium red onion (about 8 ounces; 225g), cut into ¼-inch dice

½ cup (120ml) red wine vinegar

4 (5-ounce; 140g) cans oil-packed tuna, drained

1 cup (240ml) mayonnaise, plus more as needed

2 stalks celery (about 6 ounces; 170g total), cut into ¼-inch dice

1 ounce (about 10 stalks) flat-leaf parsley leaves and tender stems, minced (about ¼ packed cup)

½ teaspoon (3g) Asian fish sauce or very finely minced oil-packed anchovy fillets (about 2 small fillets)

Kosher salt and freshly ground black pepper

8 slices sandwich bread, very lightly toasted

Romaine lettuce leaves, torn, for garnish

Directions at seriouseats.com

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