Tuna Salad Sandwich – recipe


The best tuna salad sandwich I ever had, was in high school.  I could eat those every day, and often did.  Unfortunately, I don’t have that recipe.  Here’s another recipe that we use.  One of the things that’s missing here is some diced celery.  I didn’t have any at the time.  But if you do have some celery, dice up about a half of a stalk and add to the recipe.

2-3 tablespoons pickle relish

5 tablespoons mayonnaise

2 –  5 ounce cans of tuna (water or oil, your preference) (didn’t the cans used to be 6 ounces?)

1/4 medium onion diced

dash of black pepper to taste

dash of kosher salt to taste

1 tablespoon dried parsley

1 stalk celery – chopped

Drain the fluid from the tuna.  I try to drain the tuna as dry as possible.  Add all ingredients into about a 1 quart mixing bowl.  Mix and eat.  Adjust the amount of mayo you add until you get the tuna salad to the consistency you like.  More mayo gives a little more runny tuna salad.  Less mayo gives a little stiffer tuna salad.

In high school we had this on fresh rolls.  However, white or rye bread (or any bread of your preference) will do as well.  If you have some lettuce in the house, put a crispy slice on the sandwich. 

Ingredients before mixing

 Mixed and ready to eat.


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