This is my favorite way to make a tuna salad sandwich, which I eat many of. It's healthy good, good for a person with diabetes and yummy for my tummy, too. It's the only way to eat a tuna sandwich.
I know that a lot of people, like my honey, don't particularly like "tuna" from a can. But the way I make it, it is so mouth-watering that you can eat healthy and love it.
Take a gander at my personal tuna salad sandwich fixer upper recipe. I especially love it on that fresh sour dough bread you can buy from Market Street. Ooooh, it is good.
Tuna Salad Sandwich
Ingredients:
1 (6 ounce) can of Albacore tuna fish packed in water, drained
2 tablespoons of mayonnaise
1/4 cup finely chopped yellow onion
1 celery stalk, chopped into tiny bits
1 Vlasic dill pickle spear, chopped up
1/4 teaspoon lemon juice
Pinch of salt and pepper
1 tablespoon minced fresh parsley
1/2 teaspoon of yellow mustard
Slices of fresh bread, lightly toasted
Directions:
Mix all of the ingredients. Serve on toast or fresh bread, either open faced, or cut in two like a traditional sandwich. Optionally, add chopped lettuce and tomatoes right inside the sandwich, if preferred, or lay them on the side.
For a low carb option, omit the bread and serve on a lettuce bed and garnish with cut-up tomato pieces and 3 slices of avocado. Sprinkle with sunflower seeds, walnut pieces or pine nuts for a nice touch.
Ingredients:
1 (6 ounce) can of Albacore tuna fish packed in water, drained
2 tablespoons of mayonnaise
1/4 cup finely chopped yellow onion
1 celery stalk, chopped into tiny bits
1 Vlasic dill pickle spear, chopped up
1/4 teaspoon lemon juice
Pinch of salt and pepper
1 tablespoon minced fresh parsley
1/2 teaspoon of yellow mustard
Slices of fresh bread, lightly toasted
Directions:
Mix all of the ingredients. Serve on toast or fresh bread, either open faced, or cut in two like a traditional sandwich. Optionally, add chopped lettuce and tomatoes right inside the sandwich, if preferred, or lay them on the side.
For a low carb option, omit the bread and serve on a lettuce bed and garnish with cut-up tomato pieces and 3 slices of avocado. Sprinkle with sunflower seeds, walnut pieces or pine nuts for a nice touch.
Tip: You can make one giant sandwich or two nice-size sandwiches with this "one can of" tuna salad mix. It depends on the size of the bread and how much "tuna salad mix" you measure out. It keeps well for a day or two, in a tightly sealed container (so the fish fragrance doesn't waft into the refrigerator).
I also substitute the yellow onion for shallots when I've got them in the pantry. Double yum!