Tuna-Salad Sandwich, Julia Child Style

Imagine how good the sandwich would have been if Julia could have used Duke's mayonnaise.

I have enjoyed tuna fish sandwiches for years; that and toasted cheese sandwiches with sliced tomatoes are a motivator for getting me to join one for lunch. At 82, life is made richer by company who enjoy a good laugh and well made sandwiches. Missing Julia.

Thanks for sharing this. Your writing that Julia craved simple food brought back one of my favorite memories of my career in food. In the late 80’s I was the Chef at a well known steakhouse. I believe Julia was in town for a benefit and having lunch in our dining room. After the meal, I was summoned over to the table. Julia looked directly at me and said that I had prepared one of the best baked potatoes she had ever had. A baked potato! I won’t ever forget her warmth and kindness that day.

Thank you Ms. Greenspan for this delightful remembrance. I found it to be a respite, however brief, from the current wackadoodle world in which we live. I look forward to having friends and family at my house again and cooking like it's the end of the world!

Years ago I was tasked by my boss to deliver flowers to Julia's Cambridge home. She answered the door, shrieked with delight - in that amazing voice - about the flowers and invited me into her iconic kitchen. She made me a tuna sandwich identical to the recipe here. (It was the first time I had ever had a caper which I am now never without). She then called upon me to help her dismantle her vacuum cleaner and go to the store together to purchase a new cleaner bag. A memorable afternoon.

It may seem like French "fussiness", but peeling the celery gets rid of the stringy outer layer and immeasurably improves the texture of the celery. Well worth the few moments it takes to do it.

I made this exactly as written except used Duke’s rather than Hellman’s. My husband thought it was great. The lemon juice really elevated the flavor. This is my new favorite tuna sandwich recipe.

According to lore, if Julia used a toasted roll, muffin or bread for a sandwich like this, it would be buttered before tuna (or lobster) was added. “It’s so important,” she would say. So, to be authentic, go rather light on the mayonnaise, and don’t skip the butter.

Tuna salad is my absolute favorite, even if imperfectly created.This one looks right, and I apologize for my arrogance when comparing mine to Julia Child's. The pickles are essential! I use kosher dills or even relish. I don't usually have access to delicious tomatoes anymore, so I leave them out and I like rye bread untoasted more than an English muffin. Tuna salad sandwiches are my madeleine, and remain a perennial delight.

My secret ingredient is a dollop of horseradish - golds or fancy -doesn’t matter. Adds a great kick and depth of flavor to the mayonnaise!

I remember when the small can of tuna was 8 oz. Bumble Bee, the preferred brand by my mom (and now me) would go on sale, 3/$1.00. Imagine that. I lived on tuna as a kid, and still do. I wish it were safer to eat -- now I limit my exposure (mercury, you know?) to once a week. I could eat it every day. Delighted to see Hellman's was Julia's go-to mayo; and the recipe is reminiscent of mom's. Thank you, Dorie.

While I deeply respect Julia Child, I would say that Tuna is a very personal food; so much so that, if I were to have a "last meal" it would be tuna. I say less is more....tuna (Bumble Bee in water), home made relish (my wife cans her own), Hellman's mayo (not too much) on seeded rye with a slice of late August, juicy, Beefsteak tomato. I could die happy with that.

Note that in the West, Hellman’s is Best Foods. “Bring out the Hellman’s and bring out the Best,” as the jingle used to go.

Does anyone add a chopped hard-boiled egg? I've always added the egg, about 1/3 of an apple, chopped, and toasted slivered almonds.

Tomatoes come in all colors, even green. This might be a Green Zebra. They're very sweet and tomatoey. Cheers!