Serves 2
Total time 10 minutes
Ingredients
- 2 cans tuna, drained
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard (optional)
- 1 celery stalk, finely diced
- 2 tablespoons onion, finely diced
- 1 tablespoon sweet pickle relish (optional)
- Salt and black pepper to taste
- 4 slices bread, toasted or plain
- Lettuce leaves or spinach
Directions
- In a medium bowl combine tuna, mayo, mustard, celery, onion, and relish if using. Stir until creamy.
- Season with salt and pepper. Taste and adjust seasoning.
- Lay lettuce or spinach on two slices of bread.
- Spread tuna mixture evenly on top. Place the other slices of bread over to make sandwiches.
- Cut in half and serve.
Tips
- You can make the tuna salad ahead of time and keep it in the fridge for up to 3 days.
- Try serving it open faced with tomato slices on top.
- Use whole grain or rye bread for extra flavor.