1/2 Photos of Betsy's Really Good Tuna for Sandwiches
Tuna was something we ate A LOT when I was a kid. I was always making it for myself. After years of preparing it, I seem to have a very set selection of ingredients now, and don't need to try altering it. It comes out yummy every time, and even my husband likes it - who normally doesn't get too excited over tuna. Feel free to adjust any ingredient to your liking. But I don't recommend substituting anything. At least not until after you've tried it the right way first. I am very particular about the tuna I eat and really can't eat it anywhere else because it just doesn't taste right. Enjoy!!
My Private Note
Units: US | Metric
- 1 (6 ounce) can tuna in vegetable oil, drained (packed in oil preferred for flavor, but packed in water ok)
- 1/2 dill pickle, chopped small (this is HALF of one pickle)
- 1 celery rib, chopped small
- 2 -3 dashes dried onion flakes
- 1 dash pickle juice (from the jar of dill pickles)
- mustard, to taste
- 1 -2 tablespoon mayonnaise (NOT tablespoons.. but fairly lg. wooden spoon size spoonfuls)
- salt & pepper, to taste
- 1Empty drained can of tuna into medium sized bowl.
- 2Then mix in the chopped ingredients.
- 3Sprinkle in the dried minced onion. (This can be to your liking and depends on how 'oniony' you want it to taste.).
- 4Pour just a splash of pickle juice into the bowl, from the pickle jar. (no more than a teaspoon's worth.).
- 5Stir that all up.
- 6Now squeeze some mustard in, lightly. Not too much or your tuna will come out yellow and quite mustardy. Just enough to get the kick of mustard in the flavor.
- 7Now with a wooden spoon, scoop out one spoonful of mayo and stir it into the mixture. At this point it's time to decide how thick or thin you want your tuna to be.
- 8Add salt & pepper, to taste.
- 9Sample some, and judge the consistency. Think about how it will be the next day after it's chilled. It may not seem runny today if you add a bit more mayo but tomorrow could be a different story. This is up to your judgement and preference. You should not need to add more than one more spoonful of mayo.
- 10Chill for 30 - 45 minutes. Sometimes I'll put it in the freezer for about 20 minutes if I'm impatient. Then serve it on bread for a Yuuuummmy sandwich. (Don't forget to have a pickle on the side!) Serve on a bed of lettuce to have just as a salad.
- 11I usually get 3 - 4 sandwiches out of one batch, and you can double this recipe quite easily.
Browse Our Top Lunch/Snacks Recipes
You Might Also Like...View All Lunch/Snacks Recipes
Nutritional Facts for Betsy's Really Good Tuna for Sandwiches
Serving Size: 1 (85 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 135.1
- Calories from Fat 57
- Total Fat 6.3 g
- Saturated Fat 1.1 g
- Cholesterol 11.5 mg
- Sodium 341.3 mg
- Total Carbohydrate 1.8 g
- Dietary Fiber 0.3 g
- Sugars 0.7 g
- Protein 16.7 g
The following items or measurements are not included: