Good News–bad News Tuna Salad “salad” Sandwich |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I know it’s a long name, but it’s descriptive. The Good News - my DH loves tuna salad. The Bad News - he devours it faster than I can make a batch of std tuna salad. So I found this way to extend the “refrigerator life” of our tuna salad & he likes it better! Despite the expanded bulk, you don’t lose the tuna flavor. This makes a good tuna melt too, but he’s always impatient & slathers it on wheat bread. *Enjoy* ! *Edited to Add* DH prefers fresh tomato to sun-dried, but I esp like Redsie's sub of sun-dried tomato - so consider it an opt chg you can make w/my blessing. :-) Ingredients:
1 (6 ounce) can tuna in vegetable oil or 1 (6 ounce) can tuna in water, drained |
2/3 cup mayonnaise |
2 eggs (hard-boiled & diced) |
2 tablespoons sweet pickle relish |
1/4 cup onion (diced, but i often use leek) |
1/4 cup cucumber (seeded & diced) |
1/4 cup fresh tomato (seeds removed & diced) |
1/4 cup cheddar cheese (grated or shredded) |
1/2 cup iceberg lettuce (thinly sliced, see prep note) |
Directions:
1. Combine the 1st 8 ingredients, mix well & chill in refrigerator.
2. NOTE: When ready to serve - If you expect to use the entire mixture, add the full amt of lettuce & serve. However, if you expect to have leftovers, add half the lettuce & then add the rest of the lettuce when you serve any leftovers.
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