I’ve never been crazy about tuna. It smells gross. It sprays all over you when you’re trying to open the can (maybe that’s just me). And tuna salad gets soggy, fast. But, like most of the things I create in the kitchen – I make it because my husband requests it. He’s all about that protein, you know.
But, this combination of salty and savory makes for the perfect, easy to make, tuna salad. And, the Sir Kensington’s ‘special sauce’ gives it a little hint of sweetness too. Don’t have Sir Kensington’s? Well, you are missing out – but you can substitute a little bit more mayo and I promise, it will be just as good. Unless you hate tuna. If you hate tuna, you will hate this recipe. There isn’t anything I can do to help you.
The best part of this recipe? It probably consists of things you just have sitting around in your fridge or pantry. That’s how I came up with it. Because I opened the cabinet and fridge doors and thought to myself, “what the hell am I going to put with this tuna?” I love a good cabinet dump recipe.
Not a bread person? I usually avoid bread, also but I saw this Greek style flat bread at the grocery store and thought to myself, “wow, look at those.” So, I made an exception to my usual gluten free rule and bought it (and I don’t regret it at all – so yummy). But, if you are on the gluten-free wagon (#yougogirl) then feel free to enjoy this tuna salad sans sandwich and enjoy it in a romaine lettuce wrap instead!
Quick & Easy Tuna Salad Sandwiches
What You Need
4 cans of tuna, drained (REALLY DRAINED – see step 1)
¼ red onion
1 stalk celery
4 dill pickle burger chips (or dill pickle/dill relish would be fine, also – but like I said, it’s a fridge dump)
1 cup mayonnaise
1/3 cup Sir Kensington’s special sauce
½ tbs spicy brown mustard
1 tsp sea salt
1 tsp pepper
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
Bread of choice
½ cup spinach leaves, yum.
What To Do
- This is the most important step. DRAIN YOUR TUNA! I mean, REALLY drain your tuna. This is the key to a dry tuna salad that doesn’t get soggy. I drain my tuna until there is no more water dripping out, like none.
- Prep your veggies. Dice your red onion and celery into very small pieces. Wrap your pickles in paper towel to dry them out a bit then chop into tiny pieces.
- Add tuna, veggies (is pickle a veggie?) into a mixing bowl and add the mayo, mustard, special sauce and spices. Mix well to incorporate.
- Construct your sandwich with bread of choice and spinach or wrap in lettuce!
Seriously, how quick and easy was that? I told you so!
This tuna salad will keep in the fridge for a couple of days in an airtight container. Leave it much longer than that, and I would imagine it will start to get soggy. I wouldn’t know though. My husband stole the entire first container and ate it in two days. So, I had to make more. At least he liked it!
Try it? Like It? Share It! Tag #ahealthybalanceblog on your social media or leave a comment below! Hate it? You can tell me that, too!
Thanks for reading and eating!