master-cooks | How Julia Child Elevated Her Tuna Salad Sandwiches

Julia Child, the iconic chef known for bringing French cuisine to American kitchens, had a knack for transforming everyday dishes into something extraordinary. Her approach to the humble tuna salad sandwich was no exception. Instead of relying on standard mayonnaise and celery, Julia infused her tuna salad with elements that added depth and sophistication. She often began with high-quality tuna, opting for albacore to ensure a tender and flavorful base. To elevate the taste, she incorporated fresh herbs like parsley and dill, which brought a burst of freshness. A touch of Dijon mustard added a subtle tang, while a squeeze of lemon juice brightened the overall flavor profile. Julia also paid close attention to texture, incorporating finely chopped red onion or shallots for a bit of crunch and complexity. She might even include capers or olives for a briny kick. The bread was as important as the filling; she often chose a freshly baked baguette or a hearty sourdough that would complement the rich flavors of the tuna salad. By focusing on quality ingredients and thoughtful combinations, Julia Child turned a simple tuna salad sandwich into a culinary delight, showcasing her ability to elevate any dish with her unique flair.

Lemon, capers, and cornichons add flavor and crunch

Julia Child began her lunch dish with canned tuna packed in oil instead of water, a decision we fully support. Our top recommendation for canned tuna is Ortiz white tuna in olive oil, which is expertly seasoned and boasts a rich flavor—it's just one of the brands we evaluated from least to most favorable. From there, Child combined the tuna with mayonnaise and incorporated a variety of ingredients that added brightness and crunch to the salad.

Greenspan remembered that the dish included lemon juice and tangy cornichons for a touch of "sharpness," along with salty capers, onion, and celery. The latter two were finely diced, contributing to the salad's delightful crunch. While this recipe isn't particularly labor-intensive, it's important to allocate time for the necessary prep work of chopping the ingredients. This is just one of Julia Child's culinary tips that elevate every meal to an art form. Other components of her tuna salad included salt and freshly ground white pepper. Although Child favored homemade French-style mayonnaise, which is understandably richer, she opted for store-bought Hellman's mayonnaise for her tuna salad.

Julia Child's unusual bread choice for her tuna sammy

After Julia Child completed her preparation of the tuna salad, she proceeded to slice tomatoes and onions. As noted by Greenspan, she favored Vidalia onions for their sweeter and milder flavor compared to other types. For her sandwich, Child opted for soft lettuce. In a somewhat unconventional choice of bread, she preferred to serve her tuna salad sandwich open-faced on a toasted English muffin. She had a particular brand she liked best: Bays. This Chicago-based company has been in operation since the 1930s and was the preferred brand for McDonald's Egg McMuffin when the fast-food chain introduced its breakfast sandwich in the 1970s.

On occasion, Child would choose to have her tuna salad in a closed sandwich, and in those instances, she again opted for a store-bought option rather than homemade. According to Greenspan, she used Pepperidge Farm white bread. So, the next time you find yourself craving a tuna fish sandwich, consider following Child's example and add a few extra ingredients to elevate your lunch experience.

How Julia Child Elevated Her Tuna Salad Sandwiches

Lemon, capers, and cornichons add flavor and crunch

Julia Child's unusual bread choice for her tuna sammy

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