Cranberry Tuna Salad Sandwich
photo by Ms B.
- Ready In:
- 18 ounces solid white tuna packed in water, drained
- 1⁄3 cup dried sweetened cranberries
- 1 celery rib, finely chopped
- 1⁄2 cup mayonnaise
- 1 hard-cooked egg white, finely chopped
- 12 slices whole wheat bread
- Combine first 5 ingredients in a bowl and stir until tuna is broken up and ingredients are evenly distributed.
- Lightly season with salt and pepper and stir again.
- Add additional amounts of ingredients as desired.
- Spread salad on bread.
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This recipe deserves more than 5 stars, as this was absolutely "the best" tuna salad sandwich I have ever had! I did modify the recipe, and used 1-(5 oz.) can of tuna, 1/3 cup dried cranberries, 1/4 cup thinly sliced celery, 1/3 cup mayonnaise, 1 large hard boiled egg (the whole egg with the yolk), no salt nor pepper, and served between 4 slices of toasted white bread to make 2 sandwiches. The cranberries sweetened up the filling, which I really liked. By the way, this is also good served on crackers, and today I also had some served with Keebler Club Crackers. Thank heavens I have a more than a dozen cans of tuna in my pantry, so I can make this delicious sandwich any time I want it. Thank you Ambrosia for posting this recipe. It's definitely a keeper!!
This was a nice twist on traditional tuna salad. I make a chicken salad with grapes, but it never occurred to me to include fruits with my tuna salad. The cranberries were a nice flavor boost. I downsized this to just one sandwich (with a small pouch of tuna) and used an entire boiled egg (yolk included). My bread was toasted multigrain and really held up to this hearty and filling sandwich.