Time: 15min
Servings: 6 sandwiches
Rating: 4/5
Recipe by Meggan Hill from Culinary Hill Test Kitchen: https://www.culinaryhill.com/classic-tuna-salad-sandwich/#wprm-recipe-container-29500
INGREDIENTS
- 4 (5oz) cans of tuna
- 1 clove garlic, minced
- 10-16 hot and sweet jalapeno slices, chopped
- 2-3tbs pickled carrots, chopped
- 1 tbs lemon juice
- Salt and pepper
- 1/4 cup mayo
- Avocado
INSTRUCTIONS
- Drain tuna if packed in water. Dice garlic, chop jalapenos and carrots.
- In a medium bowl, combine tuna, garlic, jalapenos, carrots, and lemon juice. Season with salt and pepper.
- Add mayo starting with 1/4 cup until smooth.
- Serve on toast. Make the sandwiches more hearty with avocado or egg.
Thoughts
Good use for my extra tuna cans as I’m not the biggest fan of tuna. Half my tuna cans were packed in oil and I added it into the mix. The crunchy pickled veggies should be about half a cup – swap with what’s available like celery, red onion, etc. The spicy pickled veggies taste is not as strong as I would like, I would add more next time. Adding sliced avocado and or a fried egg can make this meal more hearty.
