Kittencal's Tuna Salad Sandwiches
photo by Jonathan Melendez
- Ready In:
- 2 (7 ounce) cans solid white tuna (squeeze out excess moisture with hands)
- 1 green onion, finely chopped
- 1 small celery rib, finely diced
- 2 -3 tablespoons fresh lemon juice
- 1⁄3 cup low-fat mayonnaise (can use full-fat mayonnaise)
- 3 tablespoons sweet pickle relish (optional or to taste)
- 1⁄2 teaspoon lemon pepper (can use fresh ground black pepper)
- seasoning salt (to taste or use white salt)
- 1⁄4 teaspoon mustard powder (optional)
- 2 -3 drops Tabasco sauce (optional)
- 4 -6 slices bread
- lettuce leaf
- tomatoes, slices
- Drain the tuna then hand-squeeze out any excess moisture; place in a bowl then flake with a fork.
- Add in all remaining ingredients up to the Tabasco sauce; mix until well combined, adjusting all seasonings to suit taste.
- Cover with plastic wrap and chill for at least 2 hours (more is even better!).
- Divide onto bread slices with lettuce leaves and slices tomatoes.
Questions & Replies
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Very good, I used a tsp of dijon instead of dried mustard and my home made refrigerator bread and butter pickles chopped up instead of relish. One thing I have always done with tuna from the can is drain it over night in the fridge , I just dump it in a fine mesh drainer I have in a bowl cover with saran and place in fridge this allows the flakiness of the tuna to be maintained.
I always try Kittencal's recipes when they show up and my family is never disappointed! I know our tastes so I usually tweak the first time unless I am thoroughly unfamiliar with the ingredients and so this one I used one big can of chunk light tuna in water, 2 green onions, no pickle relish (don't like sweet with my tuna), plain pepper rather than lemon pepper and since we had no tabasco in house I just put in a good healthy spoonful of horseradish. I also added 2 tablespoons of flat-leaf parsley and took the advice to let it sit overnight. HOLY BUCKETS IS THIS STUFF DELICIOUS! I've made it two days in a row, sent it with hubby for lunch, had it for lunch and dinner and now lunch again and I polished it off with half a box of Roasted Garlic Triscuits. WOW!!! for the sake of my waistline I will have to limit myself to one batch a week because I cannot be trusted to make more!!! THANK YOU KITCALKITCH!!!!!
I've been making a similar version of tuna salad for 50 years or so, but always like to try new things. The addition of fresh lemon, squeezing out the excess moisture from the tuna and letting it sit overnight were the three aspects that made all the difference in the world from ordinary to outstanding. As always, Kittencal, you're the best!
This is very good! I substituted diced dill pickles for the sweet pickle relish (personal preference) and added a 2nd chopped green onion as well as a chopped up boiled egg. I also added another 1/4 cup light mayo as the first go-round was still a little too dry. This is really easy to make "to taste", but I will caution those who come after me to use the 2-3 tbsp fresh lemon juice warily. I used 2 tbsp thinking I was going light, but in the end I wish I'd only used maybe 1 tbsp of the juice and then tasted it before proceeding. You can always add more of any ingredient but you cannot take anything back! I will taste test this again after it sits in the fridge overnight. :) Thanks Kittencal!<br/>7/31/10 Edited to add: Sitting overnight did the trick with this tuna salad. I couldn't gobble it down fast enough the next day. :) YUM!
Well Kitten, you did it again. I thought my tuna salad was the best but then I tried this one, I make mine very simular but I never tried lemon juice and ground mustard, I have to say, it is a very nice addition, I will use them all the time now! Only things I did different was I used ground pepper instead of lemon pepper because it has lemon juice already in it, I used dill relish and put 2 chopped hard boiled egges in it (I love eggs in tuna salad) I loved it, thanks Kitten!!