Of all the sandwiches that still taste really good to me as an adult, this is one of them. Egg salad sandwiches are another. And, a simple deli-sliced honey baked ham and cheese sandwich.. golly, I could (and have) eaten that every day for lunch without boredom.
This also pairs really well with flatbread crackers. It's easy to make and a batch of it can make two sandwiches. Strangely, I never thought about making this sandwich from scratch until recently. I like the tang that the pickle brings to the mixture.
Ingredients
6 oz can of chunk light tuna (used Tongol, in water with no salt added)
1 rib celery, finely chopped
3 tbsp organic mayonnaise
one small dill pickle, finely chopped
salt, to taste
freshly ground pepper, to taste
Directions
Mix all ingredients together and slather on top of toasted wheat bread or crackers. Enjoy.
The only difference between this and the egg salad sandwich is that you omit the tuna for the egg salad sandwich and add instead two hard boiled eggs (unshelled and chopped). Or at least, that's how I make these sandwiches.
