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Author Notes: This was a staple in our house growing up. 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
- 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 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.
- 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.
- To the tuna-vegetable mixture, add 1/3 cup of light mayo. Blend to combine.
- Season mixture with salt and pepper to taste. Cover and refrigerate mixture for at least one hour.
- 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.
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad
- This recipe was entered in the contest for Your Best Sandwich Recipe