Tuna Crunch Sandwiches: A Crispy, Savory Twist

Ingredients

Yields: 4 servings

| Component | Quantity | Notes |

|-----------------------------|---------------------------------------|--------------------------------------------------------------------------|

| Protein Base | 1 (5-ounce) can solid white albacore or skipjack tuna, drained | Use oil- or water-packed tuna; drain thoroughly with a slotted spoon and pat dry with paper towels. Avoid premium tuna (reserve for sushi or searing). |

| Egg | 1 hard-boiled egg, peeled | Prep Tip: Boil eggs for 8–10 minutes, shock in ice water, then peel easily. |

| Vegetables | 1 celery rib, finely minced | For texture; substitute with diced cucumber (light) or bell pepper (color). |

| Flavor Enhancers | 2 tbsp finely minced red onion/shallot/scallions | Substitution: Diced apple adds sweetness (1 tbsp); omit if sensitive to raw onion. |

| Liquid & Fat | 3 tbsp extra-virgin olive oil | Alternative: 4 tbsp mayonnaise (traditional flavor) or 2 tbsp olive oil + 2 tbsp mayo. |

| Herbs (optional) | 2 tbsp fresh parsley/chives/tarragon | Dried herbs (1 tsp total) work if fresh unavailable; tarragon adds brightness. |

| Creaminess | 2 tbsp mayonnaise (plus extra for spreading) | Tip: Lighten with Greek yogurt (½ mayo + ½ yogurt) for lower fat. |

| Tang | 1 tbsp sweet pickle relish/diced dill pickles | Substitute: 1 tsp lemon zest + ½ tbsp lime juice for citrus. |

| Crunch | 1 cup hearty potato chips (e.g., Ruffles, Fritos, kettle-style) | Texture Tip: Salt & vinegar or sour cream & onion varieties maximize contrast. |

| Seasoning | Salt + black pepper | Adjust: Pinch of paprika for smokiness (optional). |

| Bread & Greens | 4 slices thick soft sandwich bread (e.g., Texas toast, toasted) | Toast: Lightly toast for 2 minutes to prevent sogginess. |

| | 2 lettuce leaves (iceberg/romaine/Bibb) | Iceberg = crisp; romaine = hearty; Bibb = delicate. |

Substitutions & Pro Tips

• Tuna: Oil-packed tuna adds richness; water-packed requires extra draining (pat dry with paper towels).

• Crunch: Swap chips for corn nuts (crunchy) or pretzels (saltier); avoid overly oily chips.

• Mayo-Free: Replace with 2 tbsp olive oil + 1 tbsp Dijon mustard + 1 tbsp yogurt (zesty).

• Prep Ahead: Mix tuna salad up to 24 hours ahead; refrigerate (chips soften slightly, adjust portion size).

Prep Work: Hard-Boiled Egg

1. Place eggs in a pot, cover with cold water by 1 inch.

2. Bring to a boil, reduce heat to simmer for 8–10 minutes (10 min = fully set).

3. Transfer to ice water for 5 minutes, then peel under running water.

Step-by-Step Assembly

Step 1: Drain & Combine Base

• Invert the tuna can over a colander, press the lid to squeeze out excess liquid. Transfer tuna to a medium bowl.

• Crumble the peeled egg with a fork into the bowl; add celery, red onion, herbs (if using), mayonnaise, pickle relish, and lemon juice.

Step 2: Integrate Crunch & Season

• Add 1 cup potato chips to the bowl. Use a rolling pin or hands to crush chips into small crumbs (reserve ¼ cup for assembly).

• Fold all ingredients gently with a fork: avoid over-mixing (retain large tuna chunks for texture).

• Season with salt (1/8 tsp) and pepper (1/16 tsp); taste-test. Adjust: add lemon juice (1 tsp increments) for brightness, or mayo/olive oil (1 tsp) if dry.

Step 3: Build the Sandwich

1. Spread Bread: Generously spread mayonnaise on all 4 bread slices (bottom sides only).

2. Layer Lettuce: Place 1 lettuce leaf on each bottom slice.

3. Add Filling: Top lettuce with ½ cup tuna salad per slice.

4. Crunch Layer: Pile ¼ cup crushed chips on top of the tuna salad (press firmly to embed chips into the filling).

5. Close & Press: Place remaining bread slices on top, pressing down firmly to break chips into the filling (maximizes crunch).

Step 4: Serve

• Cut sandwiches diagonally into triangles. Serve immediately with extra chips on the side (reserve ¼ cup chips for dipping).

Reader Reviews

• “This brought back 1960s New England memories: summer lobster parties, kids sharing tuna chips. Ruffles salt & vinegar = crunch perfection!” — M.J., Boston

• “Skip celery, add pimento olives (jarred, not bar). My cat guards the ‘tuna water,’ but the sandwich? Game-changer.” — S.L., Chicago

• “Tarragon + apple = zesty-sweet magic! Kept the mayo light with olive oil, so I’m not ‘pushing’ a fatty sandwich.” — T.H., Portland

Final Tip: For a restaurant-quality crunch, toast bread first and use kettle-style chips for uneven, crispy texture. Enjoy this nostalgic yet modern twist! 🥪