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.