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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
ounces chunk light tuna in water, drained (2 cans)
cup finely chopped carrot
cup finely chopped red onion
cup finely chopped celery
cup light mayo, more or less depending on taste and desired texture
salt and pepper to taste
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