Tuna Salad
this recipe technically makes 2 sandwiches, so half it if youre making just one!
ingredients:
for the tuna salad:
• 1 can of tuna (drained)
• 1/2 red onion or 1 shallot
• 1/4 cup pickled jalapenos (hot)
• 2 tablespoons mayonnaise
• 1 tablespoon dijon mustard (i prefer whole grain)
toppings:
• 1 handful of arugula
• 2 teaspoons of olive oil
• lemon juice
• ground black pepper (or peppercorn medley)
• dill pickle (or cucumber) slices
• mayonnaise
• fresh or dried dill weed
*use your bread of choice, i personally prefer sprouted, whole grain, or sourdough.
instructions:
step one: assemble tuna salad in a small bowl then place in the refrigerator.
step two: toast your bread of choice either with a toaster or in a pan with butter/olive oil, let the bread cool before assembling sandwich.
step three: while the bread slices cool, dress the arugula in a small bowl by adding the arugula, olive oil, lemon juice, and ground pepper.
step four: once the bread is cooled, spread a small amount of dill mayonnaise on one side of each slice. (i make my own by spreading the mayonnaise first then sprinkling dill on top).
step five: take the tuna salad out of the refrigerator and scoop onto one slice.
step six: on top of the tuna salad, add pickle (or cucumber) slices and dressed arugula.
step seven: cut and enjoy! :)
this recipe technically makes 2 sandwiches, so half it if youre making just one!
ingredients:
for the tuna salad:
• 1 can of tuna (drained)
• 1/2 red onion or 1 shallot
• 1/4 cup pickled jalapenos (hot)
• 2 tablespoons mayonnaise
• 1 tablespoon dijon mustard (i prefer whole grain)
toppings:
• 1 handful of arugula
• 2 teaspoons of olive oil
• lemon juice
• ground black pepper (or peppercorn medley)
• dill pickle (or cucumber) slices
• mayonnaise
• fresh or dried dill weed
*use your bread of choice, i personally prefer sprouted, whole grain, or sourdough.
instructions:
step one: assemble tuna salad in a small bowl then place in the refrigerator.
step two: toast your bread of choice either with a toaster or in a pan with butter/olive oil, let the bread cool before assembling sandwich.
step three: while the bread slices cool, dress the arugula in a small bowl by adding the arugula, olive oil, lemon juice, and ground pepper.
step four: once the bread is cooled, spread a small amount of dill mayonnaise on one side of each slice. (i make my own by spreading the mayonnaise first then sprinkling dill on top).
step five: take the tuna salad out of the refrigerator and scoop onto one slice.
step six: on top of the tuna salad, add pickle (or cucumber) slices and dressed arugula.
step seven: cut and enjoy! :)