Bored with tuna fish? Consider this recipe

LOS ANGELES TIMESMarch 12, 2014 


Tuna salad sandwich adapted from La Grande Orange cafe at the Phoenix airport, features large chunks of fish, golden raisins and topped with a few thin slices cucumber, apple and tomato.


A reader writes in asking for the recipe for “the best tuna sandwich I’ve ever eaten.”

The sandwich was found at La Grande Orange cafe at Phoenix Sky Harbor Airport — yes, an airport.

La Grande Orange was happy to share its recipe.

The tuna salad comes together in minutes and is great served either as a sandwich or on its own.


15 minutes, serves 2

2 tablespoons golden raisins

2 tablespoons chopped celery

2 tablespoons sweet pickle relish

3 tablespoons mayonnaise

2 tablespoons chopped chives

Pinch ground black pepper

1 (6-ounce) can tuna (water-packed), drained

4 slices toasted whole-grain bread

A few thin slices cucumber

A few thin slices apple

A few thin slices tomato

Small handful mixed green lettuce

In a medium bowl, combine the raisins, celery, relish, mayonnaise, chives and pepper. Gently fold in the tuna. This makes about 1 1/2 cups salad; cover and refrigerate until ready to use.

Divide the tuna salad into two portions, spooning each onto a slice of toasted bread. Top the salad with a little cucumber, apple, tomato and lettuce, then top each sandwich with a second slice of toasted bread. Serve immediately.

Nutrition per serving: 437 calories, 25 g protein, 38 g carbohydrate, 5 g fiber, 3 g saturated fat 3, 42 mg cholesterol, 15 g sugar, 716 mg sodium.

Idaho Statesman is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service