I grew up eating tuna salad sandwiches on white bread. Mom put it in my metal lunch box and by the time I got to eat at lunch time, it was soggy... So my dislike for soggy tuna started at an early age. This tuna salad recipe is so delicious and even after a day in the refrigerator there was no liquid on the bottom of the container. SUCCESS! So here is my inspired tuna salad lunch served three ways. Tuna Salad and fresh Spinach Greens on Toasted Honey Wheat Bread (crust cut off LOL) , Tuna Salad with Garden Tomatoes and Mozzarella and Tuna Salad over lightly dressed (olive oil and white wine vinegar) Cabbage Salad. Be creative and Enjoy this Yummy Lunch!!!
INGREDIENTS
Three Cans of Tuna in Olive Oil
1-1/2 Tablespoons Onion
1 Tablespoon Chopped Capers
1 Stalk Chopped Celery
1 Tablespoon Grated Carrot
1/4 Teaspoon Pink Himalaya Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Garlic Powder (or 1 clove minced)
1/8 Teaspoon Fresh Thyme leaves
1/2 Cup Mayonnaise
INSTRUCTIONS
Drain tuna, do not rinse and place in mixing bowl. Add the rest of the ingredients and the mayonnaise. Mix with a fork and taste. Adjust salt, pepper and mayo to your liking.
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