Prep 20 mins
Cook 0 mins
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!!
- 170.09 g can tuna in vegetable oil, drained (packed in oil preferred for flavor, but packed in water ok)
- 1 dill pickle, chopped small (this is HALF of one pickle)
- 1 celery rib, chopped small
- 0.5-0.75 ml dried onion flakes
- 0.25 ml pickle juice (from the jar of dill pickles)
- mustard, to taste
- 14.79-29.58 ml mayonnaise (NOT tablespoons.. but fairly lg. wooden spoon size spoonfuls)
- salt & pepper, to taste
- Empty drained can of tuna into medium sized bowl.
- Then mix in the chopped ingredients.
- Sprinkle in the dried minced onion. (This can be to your liking and depends on how 'oniony' you want it to taste.).
- Pour just a splash of pickle juice into the bowl, from the pickle jar. (no more than a teaspoon's worth.).
- Stir that all up.
- Now 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.
- Now 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.
- Add salt & pepper, to taste.
- Sample 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.
- Chill 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.
- I usually get 3 - 4 sandwiches out of one batch, and you can double this recipe quite easily.
I make this all the time- I was surprised to find someone else adds a bit of mustard...I use a fresh green onion that I chop up fine, use the whole big dill pickle- minced and well as a 1/4 cup red pepper chopped up fine... this is an awesome tuna sandwich!
Yummy tuna sandwich. Simple and tasty. I wasn't sure about adding the mustard but just a little bit adds a little kick. Thanks for sharing. Made for Bargain Basement Tag.