Tuna salad sandwiches

.

https://epicuriantime.com/recettes/admin/uploads/M_recipe_2393.jpg
Photo: chefdecuisine.com

Prep Time:
15 minutes
Cooking Time:
0 minutes
Servings:
4

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, lemon juice or vinegar and seasonings. 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 Dijon mustard with the mayonnaise in the dressing.

  • For the Tuna salad sandwiches:
  •  Tags for<b>Tuna salad sandwiches
  • Tags for Tuna salad sandwiches
  • main ingredients:
  • tuna Pageturner Cookbook
  • bread Pageturner Cookbook
  • mayonnaise Pageturner Cookbook
  • type of dish:
  • brunch Pageturner Cookbook
  • type of recipe:
  • sandwich Pageturner Cookbook
  • Country cuisine:
  • United-Kingdom Pageturner Cookbook
  • specific recipes:
  • quick-and-easy Pageturner Cookbook
  • dietary considerations:
  • Healthy Pageturner Cookbook
  • Type of meal:
  • lunch Pageturner Cookbook
  • Cook Mode (Keep screen awake)

    Ingredients

    • 2 cans (6 oz each) tuna in water, drained
      1/2 cup chopped celery
      1/4 cup chopped green onion
      1/2 cup mayonnaise
      1 teaspoon lemon juice
      1/4 teaspoon salt
      1/4 teaspoon pepper
      8 slices bread

    Directions

    In a medium bowl, mix the tuna, celery, onion, mayonnaise, lemon juice, salt and pepper.

    Spread tuna mixture on 4 bread slices, toasted or plain. Top with remaining bread slices.


    More brunch Recipes to Try

    Country cuisine Ecookbook(s) with recipe Tuna salad sandwiches:

    3 Countries Ecookbooks in the spotlight

    France E-cookbook

    France

    USA Complete E-cookbook

    USA

    Italy Complete E-cookbook

    Italy