Making the Perfect Tuna Fish Sandwich

Sandwiches are the perfect bachelor food: They are simple to make, have few ingredients, and are generally healthy. The tuna fish sandwich is a little healthier than most, and only takes a few minutes to make. Better yet, with a few modifications, it’s great addition to a soup dinner.

1 Bowl

1 Fork

1 Large Spoon

1 Medium dill pickle

1 small can of tuna

2 tablespoons of mayonnaise

1 quick squirt of mustard

4 slices of bread

Slice of Lettuce nd/or tomato

Start by chopping a dill pickle into smaller parts. You can also slice into quarters and then slice them into quarter-inch sections. Take a can of tuna and open the top completely but don’t remove it. Take it to the silk, press the top down, and drain the water into the sink. Take a fork and throw the pickle and tuna nto a bowl. Two tablespoons of mayonnaise and a squirt of mustard will usually be enough to spread between two sandwiches. Thrown the slice of tomato or lettuce, and you have a perfectly healthy lunch.

The egg salad sandwich is another version; just take out the pickle and the tuna, and replace with two mashed or very-well sliced up hard-boiled eggs, toast the bread, and you should be fine.

The obvious variant is the tuna melt. Take out the mustard and pickle, and halve the mayonnaise. Add a slice of cheese to both sandwiches. Warm a frying pan to medium heat while spreading margarine on top of both sandwiches. Throw a sandwich in the pan (both if it is big enough) margarine side down. Spread margarine on top of the sandwiches. Wait about a two minutes, the flip over. You want the bread to browner than it was, but not black. It may take a little practice to do this, but it’s worth it. Serve with tomato soup, and you have the perfect meal for a cold day.

Enjoy your lunch!