Tuna Salad Sandwiches With French Fries Recipe

Prepare tuna

Open the canned tuna and drain thoroughly. Break tuna into flaked pieces with a fork in a medium mixing bowl.

Add mayonnaise, Dijon mustard, and lemon juice to the bowl. Stir until combined and creamy.

Fold in diced celery, diced red onion, chopped capers (if using), and chopped parsley until evenly distributed.

Season with salt and freshly ground black pepper. Taste and adjust seasoning (additional lemon or mayo) as needed. Cover and refrigerate while you prepare the fries and bread, at least 10 minutes to let flavors meld.

Prepare potatoes: cut potatoes into 1/4- to 1/3-inch sticks. Place cut fries in a large bowl of cold water and soak 20–30 minutes to remove excess starch (this makes them crispier).

Drain the potatoes and rinse under cold water until water runs clear. Pat completely dry on clean kitchen towels or paper towels. If using cornstarch, toss the dried fries with 1 tablespoon cornstarch until lightly dusted, then shake off excess.

Heat oil in a heavy pot or deep fryer to 325°F (160°C). If you don't have a thermometer, heat until a small piece of bread sizzles gently but not violently. Fry potatoes in batches (do not overcrowd) for 3–4 minutes until soft and pale; they should not brown. Remove with a slotted spoon to a paper towel-lined tray.

Increase oil temperature to 375°F (190°C). Return blanched fries to the hot oil in batches and fry 2–3 minutes until golden brown and crisp. Remove to a clean paper towel-lined tray and immediately season with kosher salt and optional paprika or garlic powder. Keep warm in a low oven (200°F / 90°C) if making multiple batches.

Toast or butter bread (optional): spread a thin layer of butter or mayonnaise on bread slices and toast in a skillet or toaster until golden. This step is optional but adds flavor and prevents sogginess.

Assemble sandwiches: place a lettuce leaf on 4 slices of bread. Spoon a generous portion (about 3 oz / roughly 1/2 cup) of the chilled tuna salad onto each, top with tomato slices if using, then cover with remaining bread slices.

Cut sandwiches in half if desired and serve immediately with a generous portion of hot French fries on the side.

Optional: provide lemon wedges, extra mayonnaise, or ketchup for the fries.