Best Tuna Salad Sandwiches #140

 Best Tuna Salad Sandwiches show #140

To make the best tuna salad sandwich, Start with high quality canned tuna. I prefer tuna that is packed in water then I add extra virgin olive oil because the oil intensifies the flavor of the tuna.

First, open up the tuna can.

Next, do the chopping. I like a big crunch to tuna ratio, so I use onions, celery, garlic, and pickles. Pickles are VERY important. DO NOT forget the pickles. And they must be dill. My Secret Ingredient is celery salt. 

Cut the celery and any other vegetables you’d like to add into a small dice so it’s still easy to make a sandwich. 1 to 2 tablespoons of dill pickle, 

Mayonnaise or salad dressing—what’s the difference? They are both thick, creamy dressings that contain vegetable oil, (Optional lemon juice or vinegar and seasonings.) Mayonnaise also contains egg yolk and is less sweet than salad dressing. They can be used interchangeably so you decide which you prefer.

Options are

1 teaspoon lemon juice

chopped sweet red bell pepper,

pitted olives 

water chestnuts  

Swap out the tuna for chicken or ham, adding some spicy brown or Dijon mustard with the mayonnaise in the dressing.

This is my diabetic diet meal. This show is not designed to cure or prevent diabetes. You should consult your own dietician or doctors about what is best for you.

Ingredients

2 cans (6 oz each) tuna in water, drained

1/2 cup chopped celery

1/4 cup chopped onion  

1/2 cup mayonnaise or salad dressing  

1/4 teaspoon salt

1 clove Garlic

1/4 teaspoon pepper

6 slices bread 

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