Who doesn’t like tuna salad sammy’s?

Communists that’s who.

Makes filling for 4 sandwiches


Mise en Place
STAPLES PRODUCE
1/2 cup mayo 1 rib celery, split, spliced thin
1 tbs mustard 1/4 red onion, minced fine
1 tbs pickle juice
1 tbs capers
2 cans oil packed tuna
kosher salt
black pepper, ground

Equipment
2 mixing bowls

Directions
Step Action
1 combine mayo, mustard, pickle juice in a bowl, season to taste
2 put everything else into another bowl
3 fold in dressing in parts until you acheive your desired level of mayoness
4 serve, preferrably between two pieces of toast

In the end this is pretty resilient stuff and you can’t really mess it up.  No need to be exact, or even use my proportions. I like my tuna salad a bit mustardy, you may not. Adjust as needed and you’ll figure it out after a couple trys.

Also remember that the better tuna you use the better the dish will be. My go to is the Ortiz Bonita del Norte.

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