These classic tuna fish salad sandwiches are great for meal prepping during the week and can be enjoyed a number of ways – with crackers, on a buttery croissant or even on mixed greens as a salad!
Hiiiiii friends!! It’s been a while, I know I know….life has just gotten in the way and well quick and easy meals are in FULL FORCE these days. Hence these super quick and delicious classic tuna fish salad sandwiches. 🐟So with that, let’s just get right to the point. 👍🏼
So, growing up, I was never actually a huge tuna fish fan…and I know I’m not the only one. It’s one of those kinda smelly, but tastes good meals that you sometimes have to force yourself into eating because you know it will be good in the end. Kinda like a hard-boiled egg situation…ya feel me?? 🤭 Well it turns out I think I was just never enjoying it the right way. I’ve always seen tuna fish salad in restaurants as this white blob overflowing with mayo and not a lot else going on but maybe some salt, pepper and celery?? maybe?…So when my husband one day taught me his method of making tuna fish salad, I was blown away – mustard only instead of mayo!? Say whaaa?? I had to try this. And to my surprise, it was rather tasty!
I will admit though, in this recipe I do use a little bit of mayonnaise, just to bump up the creamy texture a tad, but it definitely is more subtle than your typical tuna fish salad. And feel free to add in a splash of water in the end, or right before eating since it tends to dry out some after sitting in the fridge overnight.
What other cold quick and easy salad recipes are you enjoying right now before the end of summer? I’m personally indulging in this curry chicken salad on an every-other-week basis and then this tropical shrimp salad when I have some leftover shrimp from dinner the night before. I hope you can enjoy the last couple weeks of summer because I know we are just BEGGING for some cooler weather down here in Florida and just all the comfort foods. Bring it on fall – we are so ready! 🍁
- 1, 7 oz can tuna (in water)
- 1/2 cup celery, chopped
- 1/4 cup red bell pepper, chopped
- 2 tbsp yellow mustard
- 2 tbsp mayo
- 1 tbsp sweet pickle relish
- 1/2 tsp dried dill
- 1/4 tsp cumin
- 1/4 cup sliced scallions
- salt and pepper
- splash of water
- In a medium bowl, mix all ingredients together.
- Chill in the fridge for at least an hour or overnight.
- Serve on a warm croissant or a bed of mixed greens!
- Nutrition Information (per serving)
- Calories: 250, Protein: 24 g, Fat: 14 g, Carbohydrates: 6 g, Fiber: 1.5 g, Sugar: 4 g, Sodium: 540 mg, Saturated Fat: 2.5 g