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One can of high quality tuna4 tablespoons of mayonnaise 2 tablespoons of sweet pickle relish (or more) 1/4 teaspoon of Yuzu Kosho red (or more) 2 teaspoons Lemon Olive Oil1/2 cup chopped celery
Canned tuna followed lobster, crab, and salmon into the sandwich along with the “dressings” that were common at the time. Classic recipes might have included eggs, apple, red onion, or shallots, along with lemon juice.
We’ve changed it up, replacing the onion and salt with Yuzu Kosho, and the and the juice with Lemon Olive Oil.
We chose to use Lummi Island tuna as it's cooked in its own juices, with no added oil. The Lemon then adds a bit of moisture and a distinct flavor note of citrus. The Yuzu Kosho adds its own citrus bite, salt, and a touch of spice. All together it makes a tuna salad sandwich that’s pretty darn tasty without deviating too far from our childhood memories.