Frank's Light Summertime Tuna Sandwich | Tour Louisiana

Frank's Light Summertime Tuna Sandwich

Frank's Light Summertime Tuna Sandwich



  • 1 tablespoon liquid seafood boil
  • 1 tablespoon kosher or sea salt, divided
  • 1 pound fresh tuna fillet
  • 1/2 cup finely chopped yellow onion
  • 1/2 cup finely diced celery
  • 1/4 cup thinly sliced green onion
  • 1 tablespoon finely minced parsley
  • 2 tablespoons finely minced sweet pickles
  • 6 hard-cooked eggs, peeled and
  • coarsely chopped
  • 2 1/2 cups olive oil mayonnaise
  • juice of 1/2 lemon
  • 1 teaspoon freshly ground black pepper
  • crackers, bread, or celery ribs, for serving


    First, take a 3-quart saucepan and fill it half way with water. Then stir in the liquid seafood boil and 2 teaspoons salt and bring the mixture to a rapid boil.Meanwhile, remove the tuna fillet’s skin and bloodline (red fat line) and cutthe meat into 2-inch chunks. Gently drop the fish into the boiling water. Turnoff the heat as soon as the water comes back to a boil. Remove the pot fromheat and let the tuna sit for 15 to 20 minutes. The residual heat of the waterdoes the cooking and keeps the tuna flaky.

    When the fish is cooked, remove it from the water and drain it on a fewsheets of paper towels or a cooling rack. When cool and dry, transfer the tunato a bowl and flake the meat into small pieces with a fork.

    At this point, toss in the remaining teaspoon of salt with the rest of theingredients and gently fold everything together with a rubber spatula until youhave a creamy, rich, uniformly mixed tuna salad. Once completely blended, youcould chow down right away, but if you want the best tuna salad you ever hadin your life, you should cover the bowl with plastic wrap and chill it at least 2hours.

    And if you think that’s good, wait ‘til you taste it the next day! By the way, Irecommend serving this fresh tuna salad on saltine, wheat, or water crackers,buttered toast, fresh white bread, in pastry cups, or stuffed into hollowed-outfresh tomatoes or celery ribs.

    Chef’s Notes: When you add the mayonnaise, put in just enough to makethe salad moist and creamy. Usually 21/2 cups will give you the right consistency,but you may need a little more or less depending upon your taste. Andnever use light mayonnaise for this tuna salad—try the one with real olive oil.It’s very important that you use a sharp knife to remove all the bloodline(it’s actually a heavy, dark, line of fat) from the fillet. Tuna has a very delicateflavor, but the fat makes it taste oily and fishy. Take the time to trim it all away.Fret not if you can’t get out to catch your own blackfin or yellowfin tuna.Right now, tuna are plentiful in the Gulf of Mexico, so if you can’t beg a piecefrom your fishing neighbor, you should be able to buy all you want from yourlocal fishmonger.

    Servings: 4

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