Prep Time: 15 minutes | Cook time: 5 minutes | Yield: 4 to 6 servings
Ingredients:
2 12 oz. cans All White Albacore Tuna
(packed in water – this is a must, don’t use the other cans of tuna that have a pink color or it will change the flavor profile)
1 1/2 cups chopped celery (shave and chop to 1/4 in pieces, see direction below)
4 boiled eggs
1 1/2 cups mayonnaise
Dill weed, salt & pepper to taste
Instructions:
My mom’s secret to any recipe with celery – shave it. Get your potato peeler out and shave the ribbing off the celery, this will give you the crunch of the celery without the stringy grit – it is amazing and will make all the difference when you make this tuna salad recipe.
Mix all ingredients together from bottom to top until well blended. Chill in refrigerator. Enjoy on your favorite sandwich bread. Also delicious with tomatoes and sprouts.
Options for lunchtime:
Turn this in to a salad by topping a bed of spring mix with a scoop of tuna salad. Add green apple slices and shaved almonds.
Accompany your sandwich with grapes or apples for a bit of sweetness and added crunch.
I promise better pictures of these recipes!
Best Tuna Salad Sandwich Recipe By Liberty Tsighis Swan, December 3, 2011
