Tuna Fish Salad Sandwich

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Tuna Fish Salad Sandwich

Course Salad, Sandwich
Cuisine American
Author Catherine’s Plates

Equipment

  • medium bowl & spoon
  • strainer & fork
  • cutting board & sharp knife
  • measuring spoons & cups

Ingredients

  • 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

Instructions

  • 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.


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