Have you ever wondered if it’s it true that a sandwich always tastes better when someone else makes it for you? In my opinion, I think it’s true.
When it comes to sandwiches, I prefer a hot sandwich over a cold one. I think the toasted bread has a lot to do with that feeling because the warm bread seems so comforting.
I don’t love sandwiches with too much spread, mayo, or dressings that make the bread soggy. However, all of these preferences change when it comes to a good tuna sandwich.
This recipe is yet another tuna sandwich recipe but with very little mayo. It also has a splash of white balsamic vinegar and tons of green onions and parsley–almost like a salad on bread. If you are a tuna lover, something tells me you may like this, too.
Just talking about this sandwich makes me want to run to the kitchen and fix one. I wish you could join me in my kitchen to share, but since I can’t make you a sandwich, I will leave you with the recipe. That way, you can make it whenever you feel like having one.
Green Onion & Parsley Tuna Sandwich
- 4 green onions, finely chopped
- 1/4 cup parsley, chopped
- 2 tablespoons mayonnaise
- 1 tablespoon white balsamic vinegar
- 2 six-ounce cans drained solid white tuna in olive oil
Combine green onions, parsley, mayo and white balsamic vinegar in medium bowl. Gently fold in the tuna. Cover and refrigerate until ready to use.
Serve on Vienna Bread or your favorite bread.
Makes 3 sandwiches