Tuesday, March 8, 2011

Tuna Salad Open-Faced Sandwich

Sometimes, I just want to eat tuna salad and if I decide to make it, my whole family loves this version! Thank you Elsie! It's delicious but a bit more work than the regular old mayo and relish version; but well worth the effort! We like it on a toasted slice of French Boule, with a little spread of Vegenaise (or mayo), mixed greens, and topped with sliced tomato, parsley and fresh ground black pepper and a pinch of salt. This recipe comes from Simply Recipes (my long time favorite food blog) but instead of a sandwich, we like to make it open-faced or topped on an old fashioned saltine cracker. Usually, we double the batch for the five of us and sometimes we have enough to save for snacking the next day. Tell me how you like it ... it's by far one of our favorites!

Tuna Salad Sandwich 
Compliments of Simply Recipes

1 (6-ounce) can of tuna fish (if packed in water, drain it, and add a teaspoon of good quality olive oil)
1/3 cup of cottage cheese
2 Tablespoons mayonaise
1/4 red onion, finely chopped
1 celery stalk, finely chopped
1 Tablespoon capers
Juice of half a lemon or less (I have found it too lemony when doubling the batch)
Pinch or two of dill (use 1 teaspoon of fresh dill when available)
2 Tablespoons minced fresh parsley
1 teaspoon Dijon mustard

Optional - lettuce and sliced tomatoes

Slices of french bread - lightly toasted

Mix all of the ingredients. Serve on toast, either open faced, or in a regular sandwich with lettuce and tomato. For a low carb option, serve on sliced lettuce or in a lettuce leaf (like a lettuce burrito)! Enjoy!

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