Prep 5 mins
Cook 0 mins
Less fat and more flavor! My favorite way to serve this sandwich is with a slice of tomato, a slice of avocado, and some lettuce, on toasted rye bread. The pickles and dill are key to the fabulous taste - The more sour the pickles the better (cornichons are great for this). You can try substituting a smaller amount of dried dill if you don't have access to fresh herbs.
- 1 (6 ounce) cansolid albacore tuna in water
- 1 stalk celery
- 2 tablespoons finely diced sour dill pickles
- 1 1⁄2 tablespoons mayonnaise (real mayo, preferably Hellman's)
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 2 teaspoons fresh dill, minced
- fresh ground black pepper (generous amount)
- Drain tuna. With a fork, break it up in a bowl into the size and texture you prefer (I like to leave some chunks - others prefer it totally mashed).
- Add all the other ingredients and stir until fully combined.
- Serve cold, in a sandwich or over a green salad.
I loved this! It was super easy and delicious. I didn't have dill pickles so I substituted green olives. I didn't have celery either, but I hate it anyways. I added a dash of onion powder and a dash of garlic powder too. Served it on wheat toast with a slice of cheese. Yum!
This is a nice light tuna salad. A bit too much dill for my liking ... will reduce it by half the next time I make this. It is a moist salad so we had it on toasted bread.
Very tasty sandwich. Did not have fresh dill so I substituted with 1/2 tsp dried. Loved the mayo mustard combination of flavours.