Tuna Salad Sandwiches
With just a little chopping and about 15 minutes of effort, you can create delicious tuna salad sandwiches hearty enough to feed a hungry family of four. The trick to a top-notch tuna salad recipe is the inclusion of both crunch and zest. Crunch comes from chopped celery and onion, and a dash of lemon juice adds the perfect, seafood-friendly zing. When it’s all folded into creamy mayonnaise, sandwich perfection is achieved. Toast your sandwich bread to up the crunchy contrast even more, and be sure to top those sandwiches with lettuce, tomato and a tangy dill pickle spear on the side.
In a medium bowl, mix the tuna, celery, onion, mayonnaise, lemon juice, salt and pepper.
Spread tuna mixture on 4 bread slices. Top with remaining bread slices.
How to make
Cut the celery and any other vegetables you’d like to add into a small dice so it’s still easy to make a sandwich. 1 to 2 tablespoons of chopped sweet red bell pepper, dill pickle, pitted olives, or water chestnuts are all good stir-ins for the tuna salad.
Mayonnaise or salad dressing—what’s the difference? They are both thick, creamy dressings that contain vegetable oil, lemon juice or vinegar and seasonings. Mayonnaise also contains egg yolk and is less sweet than salad dressing. They can be used interchangeably so you decide which you prefer.
Stuff tuna salad in hollowed out tomatoes or avocado halves for a fresh take on lunch.
Swap out the tuna for chicken or ham, adding some spicy brown or Dijon mustard with the mayonnaise in the dressing.
2 cans (6 oz each) tuna in water, drained
1/2 cup chopped celery
1/4 cup chopped onion
1/2 cup avocado mayonnaise or salad dressing
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon lemon pepper
8 slices your favourite bread