It’s more about the crusty, spongy in the middle, toasty seeds on top, breads than anything I put on my homemade sandwiches. I’m a bread lover not a bread baker and my toppings are simple, like my tuna salad with truckloads of crunch from diced celery.
We hit the road this weekend to New Ulm, Minnesota for a girls hockey tournament. It’s one of the few towns within hours of us that I know still has a small-town bakery. Like the town’s streets, German history wafts from The Bäckerei’s ovens.
We bought dark buns brushed with a hint of butter and a sprinkle of salt. We ate them before we left town. The other one, pictured at top, was called “something in German that I don’t remember,” and “they are like an onion bread.” Whatever it is, a crunchy tuna salad goes perfect right on top of it. (And yes, it really was orange.)
Even though you likely have your own favorite tuna salad recipe, it’s a good reminder to stop and smell the fresh bread once in a while. Bring a loaf home and make yourself a special sandwich.
Staci’s Simple Tuna Salad
1 (2.6 ounce) package Albacore white tuna in water
1 Tablespoon finely diced red onion
chopped celery, I use at least 1/2 cup
mayonnaise to taste
a few shakes of Worcestershire sauce
a few dashes of onion salt
a few dashes of garlic powder
pepper to taste
enough lettuce leaves to cover the entire bread
sliced red peppers
a couple of slices of your most favorite bread in the whole world