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 😉

Ingredients:

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)

Directions:

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.

Assembly:

Tuna salad

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.