La Grande Orange's tuna salad sandwich

Time 15 minutes
Yields Serves 2
La Grande Orange’s tuna salad sandwich
(Anne Cusack/ Los Angeles Times)

Tuna salad


In a medium bowl, combine the raisins, celery, relish, mayonnaise, chives and pepper. Gently fold in the tuna. This makes about 11/4 cups salad; cover and refrigerate until ready to use.



Divide the tuna salad into two portions, spooning each onto a slice of toasted bread. Top the salad with a little cucumber, apple, tomato and lettuce, then top each sandwich with a second slice of toasted bread. Serve immediately.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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