Tuna Fish Sandwich


Tuna Fish 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 citrus acid and juice with the Meyer Lemon Olive Oil.

We chose to use Sacred Sea tuna as it's cooked in its own juices, no added oils and a bit drier than the others. The Meyer Lemon then adds a bit of moisture and a distinct flavor note of citrus. The Yuzu Kosho adds it’s own citrus bite, salt and a touch of spice. All together it makes tuna salad, a tuna fish sandwich pretty darn tasty without deviating from our memories of our childhood.


4 tablespoons of mayonnaise
2 tablespoons of sweet pickle relish (or more)
1/4 teaspoon of Yuzu Kosho red (or more)
2 teaspoons Katz Meyer Lemon Olive Oil (or more)
1/4 cup chopped celery
One can of high quality tuna (Sacred Sea is our choice)


#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.