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
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Prep time
30 minutes
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Serves
4-6
Ingredients
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10 ounces
chunk light tuna in water, drained (2 cans)
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1/2 cup
finely chopped carrot
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1/4 cup
finely chopped red onion
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1/4 cup
finely chopped celery
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1/3 cup
light mayo, more or less depending on taste and desired texture
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salt and pepper to taste
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8-10
slices of toasted bread, pumpernickel or seeded rye recommended
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Sliced tomato, optional
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Lettuce or baby spinach leaves, optional
Directions
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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.
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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.
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To the tuna-vegetable mixture, add 1/3 cup of light mayo. Blend to combine.
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Season mixture with salt and pepper to taste. Cover and refrigerate mixture for at least one hour.
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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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