“My favorite sandwich is peanut butter, baloney, cheddar cheese, lettuce, and mayonnaise on toasted bread with catsup on the side.”Tuna Salad is way up there on my sandwich hit parade. I like it just about anyway you make it. Well, except the way this co-worker I had one time made it with mustard. Yuck! Mustard is for salami and bologna and hotdogs and hamburgers. Tuna is strictly mayonnaise or straight.
Hubert H. Humphrey (former Senator from Minnesota)
One of my favorite additions -- apples -- I learned from my friend Roger, and I love the crisp, sweet addition of apples better than the standard pickle relish. In fact, I started with the apple riff yesterday when I made a big batch for weekend lunches. First in the bowl were 4 cans of tuna - 2 solid white water-packed and 2 chunk light olive oil-packed. BTW, have you noticed the can size has really shrunk? Seems to me, a can used to be about 6 oz., but now the kind in olive oil is only 3 oz. and the water variety is 4 oz. The cans are smaller, but the price is higher.
But I digress. All the tuna was drained before flaking in the bowl. Next, I added finely chopped celery, finely chopped apple, and finely chopped pecans. All of this was tossed together and then blended with enough mayonnaise to give it a stick-together-when-you-spread-it consistency. And that's it!
We've been eating it on Oatmeal Bread or Whole Wheat Bread, with a little more mayonnaise, of course, and some nice leafy lettuce. A tuna sandwich that is perfection with autumn apples!
Apple Pecan Tuna Salad
2 cans solid white water-pack tuna, drained
2 cans chunk light olive oil-packed tuna, drained
2 stalks celery, finely chopped
1 medium apple with peel (Gala, McIntosh, Honey Crisp, Golden Delicious)
1/3 c. finely chopped pecans
Hellman's Mayonnaise (Low-Fat or Regular)
Add all ingredients together with enough mayonniase to blend into a stiff-spreadable consistency.