Did you grow up eating tuna sandwiches? I did, and the memories of that creamy, salty taste wedged between two crusty slices of bread are so strong that some days I crave the familiarity of a good ol’ sandwich!
Here I’m sharing my updated, “adult” version of the tuna sandwich. I like to serve a scoop on a bed of greens or between iceberg lettuce cups if I’m really craving that “sandwich feel.” And OK, if you must, you can even serve it on bread too (but make sure it’s gluten-free!)
Hint: I recommend sourcing a good quality tuna that’s wild caught and limiting your tuna consumption to one serving a week to avoid high volumes of mercury.
No Mayo Tuna Salad Recipe
No Mayo Tuna Salad
Ingredients
- 2 in cans tuna olive oil
- 1/4 cup finely shredded carrot
- 1/4 cup finely chopped celery
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
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Drain Tuna and transfer to a medium size bowl
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Prepare vegetables and add seasoning to tuna. Mash to achieve desired consistency.
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Refrigerate before serving to blend flavors.
Recipe Notes
I’m a big fan of the Italian flaked tuna in olive oil. It’s a splurge and it has more calories BUT it is full of flavor and since I do not use mayonnaise this recipe requires some fat. If you use tuna in water I suggest adding about a tablespoon of olive oil to this recipe for moisture.
