Catherine Ann's Enticing Tuna Salad - the Longmeadow Farm
photo by Tea Jenny
- Ready In:
- 6 ounces canned tuna (in water, or oil, drained)
- 1 large celery rib, chopped largely
- 1⁄4 teaspoon prepared mustard
- 1⁄2 teaspoon onion, minced
- 2 1⁄2 tablespoons mayonnaise (I prefer less)
- 1⁄8 teaspoon ground pepper (I add more)
- 1⁄4 teaspoon salt (to taste)
- 2 drops Tabasco sauce (optional)
- 1 large lettuce leaf
- 4 slices bread
- 1⁄2 teaspoon butter
- 1 teaspoon fresh chives (chopped)
- Mix together celery, mustard, onion, mayonnaise, pepper, salt, and Tabasco Sauce in a mixing bowl.
- Wash and dry lettuce leaves well so they are crispy and enjoyable to eat.
- Add drained tuna to mayonnaise mixture, gently, trying not to break up tuna bits.
- Toast bread, spread with butter and put one lettuce leaf in between bread.
- Spoon tuna salad onto lettuce leaf, adding chives. Clamp slices of bread together. Cut in 1/2 diagonally.
- Agh -- life IS good.
Questions & Replies
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I was craving a tuna sandwich, and this fit the bill! I have made this recipe twice in the last two weeks. I followed the recipe to the letter the first time, and it was delicious. The second time, I added extra mustard and hot sauce, which gave it even more zip! Truly delicious! As the recipe suggests, I recommend keeping the tuna and the celery chunks large, for added texture and crunch. Thanks for this wonderful recipe... delicious comfort food!
This is close to how I usually make my tuna sandwiches. My tuna must be densely packed, because the amount of mayo did not even make a dent - I needed to add quite a bit more to get the tuna to stick together a bit - hate it when it crumbles all over. I did dice my celery more finely, I just find that easier to eat, added a bit more mustard and onion. Accompanied a bowl of Recipe #444753 to make a satisfying lunch on a snowy day.
Mmmm!!! Andi this was good, they do say the old ones are the best and it was lovely. I just love your introduction for the recipe breezes and wind chimes Ahhhh!, seriously it was very nice, I didn't have the sandwich as I don't eat bread now so I just piled it on romaine lettuce leaves and enjoyed. The celery was nice and crisp and I used chicken of the sea tuna, it's the best tuna I have tasted and dijon mustard as I love it. It all went very well together and we had a very nice lunch. Thank you for posting it was a treat.
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Delicious. I never add mustard but it was good in here.I used Clover Leaf flaked tuna in water to be soy free, regular mustard, sweet onion, Hellman's olive oil mayonnaise to be soy free, I may have added a bit more, freshly ground black pepper, to taste, sea salt, to taste, the optional red Tabasco sauce, scallions in place of chives as that is what I had! We ate ours with baby mixed greens and rice crackers to be gluten free. I would make this again.
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