This tuna salad sandwich recipe is perfect for picnics. If you want a slight change from all those meat sandwiches, this is a good alternative. Just serve this with chips or with fries, and you will have the best picnic ever. This can also be served as an afternoon snacks for guests. They will surely enjoy nibbling on this.
Our friend over at The Perfect Pantry has this to say about the recipe:
“These days, I love to kick up my tuna in lots of ways. This variation calls for fresh, not canned, tuna; lemon zest and dill, for summery flavor; a few hot red pepper flakes, for zing; and celery for crunch.”
This recipe is the perfect “kicking up”! Thank you for sharing this with us, The Perfect Pantry!
Ingredients
1/2 lb fresh tuna steak
1 stalk celery, chopped
1/4 cup Kraft mayonnaise
1/2 tsp McCormick fresh dill weed, roughly chopped
Pinch of McCormick mild red pepper flakes, or more to taste
Zest of 1/2 large lemon, or more to taste
Kosher salt and McCormick fresh black pepper, to taste
4 slices of Sara Lee bread, any type
4 pieces of Green Giant iceberg lettuce
Instructions
Season the tuna with salt and pepper, and cook under the broiler until done (a general guideline is 10 minutes per inch of thickness, so the time will depend on the piece of fish). Set aside to cool, or cool completely and refrigerate until ready to use (this can be done several days ahead of time).
Chop the tuna, and place it in a mixing bowl with celery, mayonnaise, dill weed, red pepper flakes, lemon zest, and salt and pepper to taste. Mix until it’s the consistency you like; if you’re a gooey tuna salad person, add more mayonnaise.
Toast the bread. Divide the tuna mixture onto two slices of bread. Top with lettuce, close up the sandwiches, grab a glass of water, and enjoy!
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Quick Tip: You can broil a piece of tuna days ahead of time, and let it sit in the fridge until you are ready to make this salad sandwich.
Thanks again to The Perfect Pantry for this amazing recipe.
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