Just another tuna salad recipe? I beg to differ! This delectable St. Paddy’s Day (or any day) sandwich offers a balance of salty, slightly sweet, crunchy and creamy flavors that satisfies even the most discriminating sandwich spread aficionado’s palate. Not to mention having several colors of the rainbow; does your pot of gold lie at the sandwich’s end? For a bit of fun add a couple drops of green food color to the mayo–if you dare.
This delicious spread goes together quickly and may be proudly served for the main focus of any meal. Add a few chips (crisps) and you’re good to go!
Erin Go Bragh! Ireland Forever.
Thanks for the bump, Bill 😉
2 tablespoons golden raisins
2 tablespoons chopped celery
2 tablespoons sweet pickle relish
3 tablespoons mayonnaise
2 tablespoons chopped chives
2 tablespoons pimento olives, finely chopped
2 tablespoons toasted pecans, chopped fine
Pinch ground black pepper
1 (6-ounce) can tuna (water-packed), drained
2 hard boiled eggs, finely chopped
2 drops green food color (optional)
In a medium bowl, combine raisins, celery, relish, mayonnaise, chives, olives, pecans and pepper. Gently fold in the tuna & eggs. This makes about 1 1/2 cups salad; cover and refrigerate until ready to use.
4 slices toasted whole-grain bread
A few thin slices cucumber
A few thin slices apple
A few thin slices tomato
Small handful mixed green lettuce
Divide the tuna salad into two portions, spooning each onto a slice of toasted bread. Top the salad with a little cucumber, apple, tomato and lettuce, then top each sandwich with a second slice of toasted bread. Serve immediately.