https://tryon.iga.com/Recipes/Detail/138/
Tuna salad can put together in a jiffy, but if you want to save time and serve it later, this recipe can be made ahead and chilled giving the flavors more time to blend.
Yield: 4 sandwiches
Preparation Time: 10 minutes
| 2 | cans | (6 ounce each) solid white or chunk light tuna, drained and chopped | |
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| 1 | hard boiled egg, chopped | ||
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| 1/2 | cup | chopped celery | |
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| 2 | Tablespoons | chopped dill pickle or relish | |
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| 1/4 | cup | mayonnaise | |
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| 2 | teaspoons | lemon juice | |
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| 2 | teaspoons | lemon pepper seasoning | |
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| 8 | slices | whole grain bread, toasted | |
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| Lettuce | |||
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In medium bowl, combine tuna, egg, celery, pickle, mayonnaise, lemon juice and lemon pepper seasoning; mix well.
Line 4 slices of toasted bread with lettuce, top each with 1/4 tuna mixture and top with the remaining bread.
Please note that some ingredients and brands may not be available in every store.
https://tryon.iga.com/Recipes/Detail/138/
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