Who doesn’t like tuna salad sammy’s?
Communists that’s who.
Makes filling for 4 sandwiches
|Mise en Place|
|1/2 cup||mayo||1 rib||celery, split, spliced thin|
|1 tbs||mustard||1/4||red onion, minced fine|
|1 tbs||pickle juice|
|2 cans||oil packed tuna|
|black pepper, ground|
|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.