Skip to main content

Dean & Deluca's Tuna Sandwich with Carrots, Red Onion, and Parsley

4.3

(17)

Image may contain Plant Vase Potted Plant Pottery Jar Text Herbal Herbs Planter Advertisement Brochure and Flyer
Dean & Deluca's Tuna Sandwich with Carrots, Red Onion, and ParsleyCookbook cover image courtesy of Random House

We sympathize with the purists when it comes to tuna salad sandwiches: the combo of canned tuna, just a little mayo, and just good white bread is an eternal verity. But we have developed this fancier variation that is also delicious. It preserves the tuna flavor, it's not too rich, it's loaded with crunchy vegetables, and it flies out of the store every day.

Recipe information

  • Yield

    Makes 6 sandwiches

Ingredients

4 six-ounce cans drained chunk white tuna in water
6 tablespoons finely chopped carrots
Half cut plus 1 tablespoon finely chopped red onion
6 tablespoons chopped fresh parsley
6 tablespoons finely chopped celery
3 scallions, finely chopped
One and a half cups of your favorite mayonnaise
1 small garlic clove, peeled and crushed
3 tablespoons lemon juice
Salt and pepper to taste
6 rolls
Lettuce and tomato as accompaniments

Preparation

  1. Step 1

    1. Put the tuna in a large bowl. Mash. Add the carrots, onion, parsley, celery, and scallions.

    Step 2

    2. Place the mayonnaise in a small bowl. Add the crushed garlic clove and the lemon juice. Add the mayonnaise mixture to the tuna. Mix together. Add salt and pepper to taste. Serve on rolls with lettuce and tomato.

The Dean and DeLuca Cookbook by David Rosengarten with Joel Dean and Giorgio DeLuca. Copyright © 1996. Published by Random House Publishing Group. All Rights Reserved. David Rosengarten is the host of Taste, on the TV Food Network, one of four James Beard Award nominees in 1996 for the best national TV cooking show of the year. The New York Times remarked that with Taste Rosengarten "reconceived the idea of what a cooking show could be...He explores his subjects so thoughtfully that he makes instant experts of his viewers." He has contributed hundreds of recipes to many publications over the last fifteen years, including The New York Times, Food & Wine, Gourmet, and Bon Appetit. Joel Dean and Giorgio DeLuca co-founded Dean & Deluca in 1977 and continue to oversee their expanding empire.
Read More
Like parsley pesto and herby chicken piccata.
Riff on the lunchbox staple. Mayo-haters deserve tuna, too.
Salami, provolone, olives, pickled peppers—need we say more?
Raw corn kernels add pops of crunchy sweetness to this quick weeknight pasta.
This garlicky shrimp scampi version of a classic bisque embraces the technique of blending seafood shells for a luxuriously silky and creamy end result.
Chopped kimchi and soy sauce transform mellow tuna salad into your new favorite riff on the classic diner sandwich.
All pizza toppings welcome, especially pickled peppers, olives, maybe an anchovy or 10.
Elegant enough for a dinner party centerpiece, sturdy enough to take the leftovers for lunch tomorrow.