Work has been insanely busy these past two weeks. That combined with a recent trip to my parents, who live three hours away, and a trip to NYC has left me with little time to cook. I had to throw my menu planning out the window and make tuna salad sandwiches instead last week. It could be called “no-recipe tuna salad sandwiches” because the measurements below are rough estimates. Each time I make tuna salad, I just eyeball everything and add ingredients according to taste and look. As in, “this looks about right.” Last time, I tried to bring myself to measure it all out, but I was in too much of a hurry. Therefore, this recipe is very forgiving and can be adjusted to suit your own tastes.
NYC trip pictures and post coming soon!
Little Bear’s Tuna Salad Sandwiches
2 cans tuna, packed in water, no salt added
2 heaping T Dijon mustard
4-5 heaping T mayo
1/4 bunch cilantro, washed, stems removed, and chopped
2 celery stalks, finely chopped
1/3 red onion, minced
Handful of raisins
Kosher salt
Coarsely ground black pepper
Wheat bread (or any kind of bread you prefer)
Add all ingredients into a large bowl. Generously add kosher salt and black pepper to taste. Mix well. Using generous scoops of tuna salad, make sandwich and eat!
Serves 4.
lona said:
bind the tuna with sourcream or cottage cheese. it tastes much more refreshing. i also use thick yogurt in my tuna.
littlebearskitchen said:
Lona: I may try the yogurt next time…I’ve been told Greek yogurt is a good substitute.
Hour9: Thanks and welcome to my blog!
hour9 said:
man does that look good!! new to your blog…will be checking back more
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