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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I grew up eating tuna salad made with sour pickles, onions, and mayonnaise. When I married, my m-in-law made a delicious tuna salad with apples as one of the main ingredients. I LOVED it and began to use that recipe. My husband likes pecans (Texas' state nut) in everything, so I always add a handful, but they are optional. It's better to begin with the chopped apple so you can sprinkle lemon juice over the pieces to keep them from turning brown. I also prefer unpeeled apples. I am saying this makes 6 servings because we like THIN sandwiches. I also sometimes make my sandwich ingredients the night before because allowing to set a while makes the flavors blend. Ingredients:
1 small granny smith apple, unpeeled cored and chopped |
1 tablespoon lemon juice (or however much needed to coat apple pieces) |
1 (5 ounce) can tuna fish, drained (do not use foil packaged, too fishy) |
2 celery ribs, cleaned and chopped |
1 tablespoon onion, grated (sweet kind is best) |
5 tablespoons mayonnaise (we like the flavor and texture of real better than lite ) |
1/4 cup pecans, coarsely chopped (optional) |
1 pinch sugar, to taste |
1 pinch salt, to taste |
12 slices whole wheat bread, sandwich sliced |
Directions:
1. Chop unpeeled Granny Smith (or any tart, crunchy apple - Fuji and Gala are also good).
2. Sprinkle lemon juice (fresh or bottled) over apples and toss to coat evenly.
3. Add drained tuna fish and flake, mixing with apples.
4. Add celery, onion, and mayonnaise. Amount of mayonnaise may be adjusted according to texture preference. More crumbly (less mayonnaise) is better to eat with a fork on a lettuce leaf. More pastey texture is better for sandwiches.
5. Taste, and add a pinch of sugar and salt if needed. (Some apples require a tiny bit of sugar).
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