5 Ingredients or Fewer

Tuna Salad Sandwiches

September  9, 2014
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Author Notes

This was a staple in our house growing up. The addition of carrot is what makes it a bit different than most tuna salad recipes, giving it added flavor and crunch. It's best after it's had a chance to sit in the refrigerator for a few hours and gets better the next day when the flavors have had additional time to marry. —hikesforcupcakes

  • Prep time 30 minutes
  • Serves 4-6
  • 10 ounces chunk light tuna in water, drained (2 cans)
  • 1/2 cup finely chopped carrot
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped celery
  • 1/3 cup light mayo, more or less depending on taste and desired texture
  • salt and pepper to taste
  • 8-10 slices of toasted bread, pumpernickel or seeded rye recommended
  • Sliced tomato, optional
  • Lettuce or baby spinach leaves, optional
In This Recipe
  1. In a medium bowl (one with a fitted lid is preferable), combine the two cans of drained tuna. Use fork to separate large chunks. Set aside.
  2. Using a food processor, finely chop enough carrot to make 1/2 cup. (This will vary depending on carrot size.) Place chopped carrot in the bowl with the tuna. Repeat for the onion and celery.
  3. To the tuna-vegetable mixture, add 1/3 cup of light mayo. Blend to combine.
  4. Season mixture with salt and pepper to taste. Cover and refrigerate mixture for at least one hour.
  5. When ready to serve, scoop desired quantity of tuna salad on to 4-6 slices of toast. Top with tomato and/or lettuce or baby spinach, if desired, and remaining slices of toast.

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