Thursday, October 13, 2005

My Tuna Salad for Sandwiches

1 small( 6 3/4 ounce can Tuna in Oil,drained
1/3 cup mayonnaise
4 green onions, finely sliced
1 stack celery, finely diced
2 tablespoons dill pickle, finely diced
1 tablespoons pickle juice from pickle jar (you can use vinegar or lemon juice)

Mix together until well mixed. If it is too dry add more mayonnaise. Spread on slice of bread. Put other slice of bread on top. Eat whole cut into half. You can make tea sandwiches by cutting off crust and then cuttings into fourths.

variations: you can use other canned seafood.

Chicken Salad:

Prepare as abouve except substitute 1 1/2 cups finley chopped cooked chicken or one 6 3/4 -ounce can chicken Add 2 teaspoons prepared mustard.

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