Tuna salad sandwiches aren't something I think of as a staple of the American diet, unless you're 9 years old. But every once in a while, I get a craving for one and rediscover the simple yumminess. Incidentally, school is about to start back up, so if you feel inclined to make your child's lunchbox the envy of foodie children for miles, I got ya covered.
Time: 5 minutes
Servings: 2 sandwiches
What You'll Need:
Directions:
1. Drain tuna and dump into a medium sized mixing bowl. Prepare the Bon Appetit relish and mayo, or just use regular relish and mayo if you're in a rush (if you can though, the home made relish is especially stellar). I lied about this whole recipe taking 5 minutes if you want to make those sauces and don't already have them prepared from burgers the previous night.
2. Chop the celery into "caterpillars" (1/4 inch slices, width-wise of the stalk). Combine tuna, celery, relish, and mayo (I used 1/4 to 1/3 cup of each, which is pretty saucy).
3. Next, wash the lettuce, slice the cheese (I used pepper jack), and toast bread and slice it, if need be. All that's left after that is to assemble your sandwich! If you're not going to eat it right away, put the tuna mixture in a tupperware and add it to the sandwich when you're ready to eat so that it doesn't sog the bread.
Time: 5 minutes
Servings: 2 sandwiches
What You'll Need:
- 1 can tuna
- 4 slices of toasted bread
- 1 stalk celery
- Bon Appetit's fresh pickle relish
- Bon Appetit's Serrano mayo
- Several lettuce leaves (optional)
- Several slices of cheese (optional)
Directions:
1. Drain tuna and dump into a medium sized mixing bowl. Prepare the Bon Appetit relish and mayo, or just use regular relish and mayo if you're in a rush (if you can though, the home made relish is especially stellar). I lied about this whole recipe taking 5 minutes if you want to make those sauces and don't already have them prepared from burgers the previous night.
2. Chop the celery into "caterpillars" (1/4 inch slices, width-wise of the stalk). Combine tuna, celery, relish, and mayo (I used 1/4 to 1/3 cup of each, which is pretty saucy).
3. Next, wash the lettuce, slice the cheese (I used pepper jack), and toast bread and slice it, if need be. All that's left after that is to assemble your sandwich! If you're not going to eat it right away, put the tuna mixture in a tupperware and add it to the sandwich when you're ready to eat so that it doesn't sog the bread.
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