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Lunch

Tuna Salad Sandwich

tuna salad sandwich is a lunchtime classic. She uses good-quality tuna packed in oil and adds finely diced apple and celery for crunch. Light mayo and lemon juice bring it all together. Make like Martha and serve the tuna salad on thinly sliced, toasted (or not!) sourdough bread.

Ingredients :

    12 ounces good-quality tuna, packed in oil, drained
    2 stalks celery, halved lengthwise and thinly sliced
    1 apple, such as McIntosh or Gala, peeled, cored, and cut into ¼-inch pieces
    3 tablespoons light mayonnaise, preferably Ojai Cook's Lemonaise Light
    2 tablespoons freshly chopped basil leaves
    1 tablespoon freshly squeezed lemon juice
    Coarse salt and freshly ground pepper
    8 slices best-quality sourdough

Direction :

    In a medium bowl, combine tuna, celery, apple, mayonnaise, basil, and lemon juice; mix well. Season with salt and pepper.
    On a work surface, divide tuna salad among 4 slices bread; top with remaining 4 slices bread. Serve.