s BEST EVER TUNA SALAD SANDWICH *****
s 
|
s BEST EVER TUNA SALAD SANDWICH *****
s |
|
Ingredients
|
|
||||
|
Instructions *** 6-1-18 i don't know about best ever but it was great, served as a tuna melt on top of some toasted hearty white and topped with slice of sharp cheddar and some sweet pepper relish baked till the cheese melted, doubles recipe so we have l/o s *** Best ever tuna salad sandwich! Uses tuna, canned or freshly cooked, cottage cheese, mayo, red onion, celery, capers, lemon, parsley, dill, and Dijon. Tuna Salad Sandwich Photography Credit: Elise Bauer My parents started making tuna salad sandwiches this way years ago, and as far as I’m concerned theirs is the best and only way to make a tuna fish sandwich. This really is the best ever tuna sandwich. CANNED TUNA FOR TUNA SALAD A good tuna salad sandwich starts with the the tuna salad. And a good tuna salad must have high-quality canned tuna. If you have leftover cooked tuna steaks, then by all means use them instead of the canned tuna. Both Trader Joe’s and Whole Foods have excellent canned tuna packed in olive oil that work perfectly for tuna salad. (The brand I like at Whole Foods is Wild Planet.) Tuna sandwich on toasted bread sliced in half on plate Tuna packed in olive oil may be more flavorful than tuna packed in water, but check on the quality of the oil. It may be better to use tuna packed in water, drain it, and then add a bit of your own high quality extra virgin olive oil. This requires a bit of experimentation with brands. Once you have decided on the best canned tuna, your tuna salad (and tuna salad sandwich) won’t disappoint. Follow me on Pinterest Best Ever Tuna Salad Sandwich Recipe Prep time: 5 minutes INGREDIENTS 1 (5 or 6 ounce) can of tuna fish (drained, if packed in water, drain it, and add a teaspoon of good quality olive oil to the tuna) 1/3 cup of cottage cheese 2 Tablespoons of mayonaise 1/4 cup finely chopped red onion 1 celery stalk, finely chopped (about 1/2 cup) 1 Tbsp of capers 1 Tbsp lemon juice Pinch or two of dill 2 Tbsp minced fresh parsley 1 teaspoon of Dijon mustard (optional - lettuce and sliced tomatoes) Sliced bread, lightly toasted METHODHIDE PHOTOS Mix all of the ingredients. Serve on toast, either open faced, or in a regular sandwich with lettuce and tomatoes. For a low carb option, serve on sliced lettuce. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
|||||
|
|
|||||
