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Janeen’s Tuna Salad

Makes three sandwiches

1, 7 ounce can water packed solid tuna, drained

2 stalked celery with leaves, peeled and finely chopped

2 spears dill pickles or 1 peeled kirby cucumber, finely chopped

About 1/4 cup finely chopped red onion

About 1/4 cup chopped flat leaf parsley

2 generous teaspoons Grainy Dijon mustard

2 tablespoons apple cider vinegar

Freshly squeezed lemon juice to taste

Sea salt and freshly ground black pepper to taste

(Optional: 1 to 2 teaspoons good quality mayonnaise)

Three Boston lettuce leaves

6 slices of crusty Tuscan bread, toasted if desired

To prepare:
In a small bowl and working with a table fork, remove the tuna from the can by flaking the tuna with the fork.   Add celery, pickle/cucumber, onion, parsley, and mix well.   Meanwhile, in another bowl, whisk mustard with vinegar, lemon juice, salt and pepper. Add just enough dressing to the tuna to bind the mixture together. Taste and adjust the seasonings.   Cover and refrigerate for the best flavor.

To assemble the sandwich, place lettuce leaf on a slice of bread, mound with tuna salad and top with next slice of bread.   Cut in half and wrap each half individually in plastic wrap to tote.