Tuna Salad Sandwiches
- Ready In:
- 12 ounces tuna in water, drained
- 2 celery ribs, minced
- 1 shallot, minced
- 2 tablespoons sweet pickle relish
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 hard-cooked egg, chopped (optional)
- 1 pinch salt
- 1 pinch pepper
- 8 slices bread, toasted or 4 sandwich buns
- Combine all ingredients except bread and stir until mixed.
- Chill until needed.
- Spread tuna salad on bread or rolls and serve.
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
"You know me as Sue L or Sue Lau. I write a food blog at palatablepastime.com which specializes in Midwestern, Amish, Southern, and Ethnic recipes. Most of which are my own recipes. There are a few there that aren't, but not many. And really, since the best of my recipes here are my recipes, it tells me you guys like me just a teensy bit. ;) I post all my latest stuff on my blog including new recipes, updates to older recipes and (hopefully) much better photos. So don't be shy in dropping by. If you like my stuff here you will LOVE my stuff there. Seriously."
Join The Conversation
YAY! I get to rate one first! I just knew these ingredients would be terrific together! I used onion rather than shallot, because I only had onion and used fat free ingredients as well, but this turned out soooo tasty! My son kept telling me all day that he hated tuna and wouldn't eat it, so I made him a veggie platter...he ended up eating a serving of the tuna with it! 5 star recipe! Thanks so much!
I've done a lot of experimenting with different and "weird" ingredients for tuna salad but it sure is nice to get back to the basics. The only substitution I made was to use dill relish because we don't like sweet. I didn't really taste the sour cream, but that was fine... they made for a perfect lunch with some chips on the side and it was easy to throw everything together while the egg cooked. I got a perfect hard cooked egg by covering it with cold water, bringing to a boil, then once to a boil remove from heat with lid on and let sit 15 minutes without lifting the lid. Then put it in cold water for 5 minutes. Thanks for the tasty lunch!
Delicious tuna salad recipe. I had never had tuna salad with sour cream in it before. The sour cream gives it a smoother, creamier consistency without a strong sour cream taste. It had just the right amount of crunch and the amount of relish was perfect. I had the tuna salad with crackers and then as a sandwich. Both were very good. Thanks for sharing, Lorie. Made for April, 2008 Aussie/NZ Swap.