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Tuna Fish Salad Sandwich
Course Salad, Sandwich
Cuisine American
Author Catherine’s Plates
- 3 (5oz) cans light tuna packed in water, drained
- 1/4 medium red onion, diced small
- 2 celery ribs, diced small
- 2 dill pickles, diced small (or replace with relish)
- 1/2 cup mayonnaise
- 1/8 – 1/4 tsp salt
- 1/8 – 1/4 tsp black pepper
- 1/8 – 1/4 tsp garlic powder
- bread for toasting
Drain liquid from cans of tuna and place into a medium bowl.
Add in diced onion, celery, and pickle.
Add in mayonnaise, salt, pepper, and garlic powder.
Stir well to combine. Serve on toast, mix in with cooked pasta, or on lettuce leaves.
Store leftovers covered in refrigerator up to 4 days.
