Eating a Tuna Fish Sandwich is like drinking a glass of ice water. It always tastes better when someone else makes it.
I’ve enjoyed several varieties of Tuna Sandwiches in my life. My step-mother, Tracy, makes them with small squares of chopped, sliced American cheese.
I’ve always used Ranch, mustard, dill relish, garlic powder, salt, and pepper. Cheese, tomato and lettuce are always must-have garnishes.
My husband is a purist (nice word for “simple”) when it comes to cooking. He uses sweet pickles, Ranch, and tuna. That’s it. I’m always skeptical of a dish with too few ingredients, so it took me awhile to warm up to this one (especially because I hate sweet pickles). But, as with a glass of ice water, there’s something about a tuna fish sandwich made by another person’s hands that is tough to resist.
Tuna Sandwiches, by Matt Sechrist
These portion sizes make enough for 4 fat sandwiches and 2 extras for leftovers.
2 20-oz cans Solid White Albacore Tuna
1/2 cup diced sweet pickles (Matt prefers to dice his own rather than use relish)
1 cup Ranch (or to taste)
12 slices bread (I prefer mine toasted)
Lettuce, tomato, red onions, and cheese are optional (Matt doesn't like them)
Flake the tuna into a bowl and add diced pickles and ranch until at desired consistency. Spread on bread and add any optional toppings. Serve!