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Classic Mayo-Dressed Tuna Salad Sandwiches
Ingredients
  • 1 medium red onion (about 8 ounces; 225 g), cut into ¼-inch dice
  • ½ cup ( 120 ml)  red wine vinegar
  • 4 ( 5-ounce; 140g) cans oil-packed tuna, drained
  • 1 cup ( 240 ml) mayonnaise, plus more as needed
  • 2 stalks celery (about 6 ounces; 170 g 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
Steps
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