Tuna-Salad Sandwich, Julia Child Style

cooking.nytimes.com

Heidimarie Rambo

subheading: FOR THE TUNA SALAD:

1 (5-ounce) can tuna packed in oil, drained

3 to 4 tablespoons mayonnaise, preferably Hellmann’s, plus more for spreading

3 tablespoons finely chopped celery

2 to 3 tablespoons finely chopped onion, preferably Vidalia

3 to 4 cornichons, finely chopped

1 tablespoon capers, rinsed, patted dry and chopped if large, or 5 olives, pitted and chopped

Fresh lemon juice

Salt

Freshly ground pepper, preferably white

1 to 2 tablespoons minced fresh chives or parsley (optional)

subheading: FOR ASSEMBLY:

2 toasted English muffins (preferably Bays) or 4 untoasted white bread slices

4 soft lettuce leaves, such as Boston

4 tomato slices

4 thin slices onion (optional)

Directions at cooking.nytimes.com

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