Done right? For me that’s a hearty amount of good quality mayo – we use Duke’s brand. After mixing in one can of tuna I add a few heaped teaspoons of capers, a blast of dill pickle and salt/pepper for seasoning. My wife prefers butter on the exterior, I prefer olive oil for the extra flavor and less messy finish.
I actually love to cook my sandwich in the air fryer believe it or not. If you’re feeling especially daring, throw a slice of American cheese in there too.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!