I love tuna sandwiches. They are one of my favorite “easy” foods to make. I am dying for summer to get here soon so I can enjoy all the fresh veggies out of my garden. For now though, the store-bought variety works just fine! I have just recently begun adding veggies to my tuna salad, normally I would do the trusty mayo and sweet pickle recipe. But one day last fall on a whim I added some leftover celery and cucumber to my tuna (minus the pickles!) and discovered it was quite delicious! So here is my recipe for tuna salad, sophisticated!
Summer Tuna Salad Sandwich
1 can (7 ounces) tuna
1/8 cup celery, chopped
1/8 cup cucumber, chopped
1 small clove garlic
1 to 2 tablespoons olive oil mayonnaise
1 to 2 teaspoons fresh lemon or lime juice
1/2 teaspoon dill
1/4 teaspoon sea salt or seasoned salt
Red or green onion, chopped, to taste
Tomato slices
English Muffins
Drain the tuna lightly, leaving some of the juice. This leaves the tuna moist so you don’t have to use as much mayo. Combine all ingredients except tomato and mix well. Toast english muffin slices, if desired. Layer tomato slices on half of the muffin, followed by tuna mixture. Top with the other half of the muffin and enjoy!
Makes 3 to 4 English muffin sandwiches.
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