Tuna Fish Salad - Sandwich Recipe


One can of high quality tuna

4 tablespoons of mayonnaise 

2 tablespoons of sweet pickle relish (or more) 

1/4 teaspoon of Yuzu Kosho red (or more) 

2 teaspoons Lemon Olive Oil

1/2 cup chopped celery 


Tuna Fish Salad - Sandwich
Classic recipe with a couple of twists
serves 3 to 6

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.


#1: In a medium bowl add mayonnaise, relish, Yuzu Kosho, mix together with a fork

#2: Drizzle the Meyer Lemon Olive Oil and stir in to the mayonnaise

#3: Add the chopped celery to the bowl

#4: Break the tuna up in the can with the fork and add to the bowl and mix to evenly distribute.

#5: Taste and add salt and pepper if you must. Eat with a spoon, on a cracker or on toast with lettuce.