When I was in college and worked in a sandwich shop, I discovered that tuna salad on sandwiches can actually be delicious! Even better is tuna salad’s versatility–I got this recipe from Allrecipes and it has become a favorite for everything from lunch at home, all by myself to wedding luncheons. It’s delicious on whole wheat bread, a croissant, or in a pita with a leaf of lettuce or you could serve it on top of spinach or mixed greens or roll it in a leaf of lettuce. Serve with a bowl of soup and you’ve got an easy weeknight dinner!
Ingredient Notes
Tuna – Use whichever tuna variety you prefer. Solid albacore tuna has a mild flavor and large, solid pieces. Chunk light is from a smaller tuna fish species, is a touch more tender, and comes in small flakes. Chunk light tends to have a slightly more fishy flavor than solid albacore. Mayonnaise – Use your preferred mayo– regular, light, avocado, etc. I have not tried this particular recipe with miracle whip, but if you can certainly experiment if you’d like. Apple – Diced apples provide a sweet, crunchy element to this salad. A tart variety like Granny Smith is preferred, but use what you like. Pickle Relish – Again, use your preferred variety. I personally prefer dill.
Instructions
Serving Suggestions
Tuna salad is great with crackers, tortilla chips, on toast, in a sandwich, in a lettuce wrap or tortilla; it’s incredibly versatile! If you’d like some accompaniments, consider serving alongside a good soup like one of these:
Easy Pressure Cooker Tomato Soup Smokey Bean Soup with Ham and Bacon Veggie-Packed Minestrone Soup
Can this be made ahead of time? Absolutely. This salad is best when it’s had a chance to chill and for flavors to marry. Make it one day and use it for lunches for a few days!
Did You Make This?
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