Every Sunday afternoon growing up, my dad made tuna salad sandwiches. It's one of those family traditions that just sticks with you. Coming home from church, kicking off the dress shoes and frilly socks that were making my feet hurt, relaxing, and having a yummy tuna sandwich... Memories of my childhood.
I plan on making these sandwiches every Sunday as well, but lately, I've been making them whenever I have a craving :)
Not only are they delicious, they're also an energy booster! I've only tweaked my dad's original recipe a tad, adding a few more ingredients. I call it "The Best Tuna Salad Sandwich You'll Ever Eat" ... because it is the best tuna sandwich I've ever had. I am continuously amazed by how delicious this sandwich is, week to week, no matter how many times I make it..
Here's what you need:
2 cans solid white albacore tuna, drained
1 small onion (red onion preferably), diced
2 stalks celery, finely diced
4 kosher dill pickle spears, diced (I slice off the seeds as well)
1/2 red bell pepper, diced
3 egg whites, diced
3 tbsp. light mayo (I use Hellmann's with canola oil, half the fat & zero cholesterol); if you're not a fan of mayo, substitute for 2 tbsp olive oil
salt & pepper to taste
1 avocado, diced
Toss all of the ingredients together, except the avocado. Once ingredients are mixed, add avocado and stir lightly. I recommend adding the avocado last simply because stirring it in too much will turn the whole salad green. Serve over bread. Recipe serves about 4-6 regular size sandwiches; could make about 15-20 open-faced bite size sandwiches like pictured above. They are great for party snacks!
Hope you enjoy!