I like savory sandwiches, which you’re no doubt thinking is a preference of most people. I say this only because tuna sandwiches are oftentimes too sweet, a result of a heavy hand with relish. Yet, a tuna sandwich without some relish seems a bit one-dimensional. Over the years, I’ve developed a recipe that suits me just fine. It has one surprising ingredient which I borrowed from popcorn enthusiasts. That ingredient is nutritional yeast, whose glutamic acid boosts the salad’s savoriness. The allium bite of minced onions likewise appeals to me. I prefer the sandwich open-faced on lightly toasted bread.
1 7.5-oz. canned albacore tuna, drained
2 tbsp. minced onion
1 tsp. sweet relish
1 tsp. nutritional yeast
3 tbsp. mayonnaise, or to taste (I like a creamier consistency)
Salt and freshly ground pepper, to taste
3-4 lightly toasted white bread, cooled
Combine first six ingredients together in a bowl until it reaches the desired consistency. Spread tuna salad on toasts and serve.