Tuna Salad Sandwiches Served With French Fries Recipe

Prepare tuna

Open and drain the canned tuna well. Break tuna into flakes in a medium mixing bowl with a fork, removing large bones if present.

Combine ingredients

Add mayonnaise, Greek yogurt (if using), Dijon mustard, lemon juice, finely diced celery, red onion, and diced pickle to the bowl with tuna. Stir gently to combine so tuna remains slightly chunky.

Season and finish

Fold in chopped parsley, then season with salt, black pepper, and celery seed (if using). Taste and adjust seasoning with more lemon, salt, or pepper as desired. Cover and refrigerate for 15–30 minutes to let flavors meld (optional).

Prep potatoes

Peel the potatoes if you prefer (skins on are fine), then cut into 1/4–1/2 inch sticks for fries. Immediately place cut potatoes in a large bowl of cold water and soak for 20–30 minutes to remove excess starch (this yields crisper fries).

Dry and toss

Drain the potatoes and pat very dry with clean kitchen towels or paper towels. Toss the dried potato sticks with cornstarch (if using) until lightly coated, then season with half the salt, pepper, and paprika.

Fry method - deep frying

Heat oil in a deep pot or fryer to 325°F (163°C) for the first blanch fry. Fry potatoes in small batches for 3–4 minutes until soft but not browned. Remove and drain on a wire rack. Increase oil temperature to 375°F (190°C) and fry the par-cooked fries again in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with the remaining salt.

Oven method - alternative

Preheat oven to 425°F (220°C). Spread the dried, cornstarch-coated fries in a single layer on a rimmed baking sheet lined with parchment and lightly oiled. Toss with 1–2 tbsp oil. Roast 20–30 minutes, turning halfway, until golden and crisp. Season with remaining salt, pepper, and paprika.

Toast bread

Butter one side of each bread slice lightly (or brush with olive oil). Heat a skillet or griddle over medium heat and toast the bread, buttered side down, until golden and crisp, about 1–2 minutes per side. Alternatively, toast in a toaster or oven.

Assemble sandwiches

Place a lettuce leaf on four slices of toasted bread. Spoon about 3/4 cup of the tuna salad onto each lettuce-topped slice (adjust to preference). If using tomato, add 2–3 tomato slices on top of the tuna and season the tomato with a pinch of salt and pepper. Top with the remaining bread slices, buttered/toasted side up.

Serve

Cut sandwiches in half if desired and serve immediately with hot French fries and the optional dipping sauce on the side.

Whisk together ketchup, mayonnaise, and hot sauce or Worcestershire in a small bowl until smooth. Taste and adjust balance (more mayo for creaminess, more ketchup for tang, more hot sauce for heat). Serve chilled or at room temperature with fries.