Tuna fish sandwiches
(often just tuna sandwiches
) are popular sandwiches
. Since the price of tuna
has dropped with effective commercial tuna farming, tuna fish sandwiches have become a cost-effective source of nutrition; however, there exist dire concerns about the sustainability of tuna fishing globally.
Ingredients and preparation
Generally consisting of canned tuna, either chunk light or chunk white, tuna fish sandwiches are quickly and easily prepared. The tuna can be mixed with mayonnaise
and made into salad with vegetables, such as chopped celery and onion, according to taste. Many consumers also add lettuce and tomatoes.
Chunk-style tuna mixed with Miracle Whip
and sweet pickle relish
make what may be called "old fashioned recipe," a sweet variation. Typically served on untoasted white bread.
Solid white albacore
mixed with real mayonnaise, salt & pepper, chopped raw onion and a splash of lime juice could be called "deli-style," a more savory blend.
Gourmet versions of the tuna fish sandwich exist, including the classic French Nicoise
. One version, originally from Brooklyn
, contains cream cheese
instead of mayonnaise, and pickles
or sliced cucumber
Tuna is a relatively high protein
and low-sodium food, and it's very high in Omega-3 nutrients. A sandwich made from 100 grams of tuna and two slices of toasted white bread has approximately 287 calories, 96 calories of which are from fat. It also has 20g of protein and 27 grams of carbohydrates
According to the StarKist company,
A larger, commercially-prepared tuna fish sandwich has more calories than noted above, based on its serving size. A 6-inch Subway tuna sub of 250 grams has 530 calories, 280 of those from fat, about a gram of sodium, and 22 grams of protein.
History of tuna
Until 1903, tuna was considered a "nuisance" fish or pauper
's food, when, after a sardine
shortage, a California
canner replaced the usual fish with albacore
. After 1910, the industry grew with increasing consumer
demand for tuna fish, discovery of new fisheries off San Diego
, and World War I
demand for tuna supply. By the 1920s, other related species were being fished and marketed as tuna, but albacore
retained the highest prices. At that time:
The tuna catch has decreased in recent decades: As with many other top predators in the world's oceans, tuna stocks are in serious trouble .
Tuna sandwiches in the media
Tuna fish sandwiches have been featured as meals on the Food Network, including renowned chef Emeril Lagasse
featuring the delicacy on his "Sandwich Sensation" show in 2004.
Large chain sub shops such as Subway, Quiznos, and Blimpie often feature tuna subs as a daily deal or featured sub.
In an episode of the U.S. version of The Office, Andy Bernard nicknames Jim Halpert "Big Tuna" after eating a tuna fish sandwich on his first day in the Stamford Branch of Dunder Mifflin.