How to make it

  • Empty drained can of tuna into medium sized bowl.
  • Then mix in the chopped ingredients.
  • Sprinkle in the dried minced onion. (This can be to your liking and depends on how 'oniony' you want it to taste.)
  • Pour just a splash of pickle juice into the bowl, from the pickle jar. (no more than a teaspoon's worth.)
  • Stir that all up.
  • Now squeeze some mustard in, lightly. Not too much or your tuna will come out yellow and quite mustardy. Just enough to get the kick of mustard in the flavor.
  • Now with a wooden spoon, scoop out one spoonful of mayo and stir it into the mixture. At this point it's time to decide how thick or thin you want your tuna to be.
  • Add salt & pepper, to taste.
  • Sample some, and judge the consistency. Think about how it will be the next day after it's chilled. It may not seem runny today if you add a bit more mayo but tomorrow could be a different story. This is up to your judgement and preference. You should not need to add more than one more spoonful of mayo.
  • Chill for 30 - 45 minutes. Sometimes I'll put it in the freezer for about 20 minutes if I'm impatient. Then serve it on bread for a Yuuuummmy sandwich. (Don't forget to have a pickle on the side!) Serve on a bed of lettuce to have just as a salad.
  • I usually get 3 - 4 sandwiches out of one batch, and you can double this recipe quite easily.

Reviews & Comments 3

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  • christina90604 12 years ago
    This sounds so good I keep a can of tuna in my fridge all the time I love cold tuna I will be making this soon Thanks
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    " It was excellent "
    sunny ate it and said...
    I'm craving tuna melts, I think I'll use this recipe.
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  • thegoldminer 13 years ago
    We are making this virtually the same, I just use sweet pickle relish and would add the dill for more crunch. Almost thought I wrote this. Good job. JJ
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