Who doesn’t like tuna salad sammy’s?
Communists that’s who.
Makes filling for 4 sandwiches
Mise en Place | |||
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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 | |
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2 | mixing bowls |
Directions | |
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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. Â 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.
Categories: Sandwich