How to make it

  • Drain your Albacore Tuna (or regular tuna... whatever you like), but don't squeeze it dry (the water in the tuna will help keep it moist, so you don't have to add too much mayo or mustard to compensate).
  • Add mayo to desired taste & texture (I usually use about 2-3 tablespoons full, depending on my mood).
  • Add mustard to taste. I would say that I use about 1 1/2 tablespoon full, again.... it depends on my mood.
  • Add dill weed, again, to taste. I use A LOT of dill weed, because it blends and tastes SO good with tuna! If I had to estimate the amount I use, it would be about 1-2 tablespoons.
  • Cayenne pepper.... bring it on!! This is totally up to you, but this recipe is just NOT the same without it! You can't kick it up a notch without Cayenne!
  • Black pepper & seasoning salt to taste (I am not a fan of salt, so I use seasoning salt minimally. I use it to help "bring out" flavors, other than that, I hold back on it a lot. If you enjoy salt, then season to your preferred taste).
  • Chop up about 3-4 leaves of lettuce (romaine or iceberg) into easy-to-swallow pieces (I choked once on lettuce that was not cut up well... it's not fun, so keep it thin).
  • Dice up about one small tomato OR half of a large tomato
  • Finely chop a quarter of a large onion or half of a small one
  • Add ALL ingredients & mix well!
  • TASTE AS YOU GO so you can determine what tastes best to YOU!
  • Place the mixture on your favorite bread (either thinly or super thick... up to you and according to how many you're serving)
  • I love this sandwich on San Luis Sourdough but it's truly YUMMY on any bread!
  • Toast the bread if you'd like or keep it real! That's up to you & your tastes!
  • Add a bit more mayo or mustard on the bread if you'd like.
  • To add a bit more kick... top the tuna with some more Cayenne, put the top piece of bread on and ENJOY!!
  • Serve it with a nice dill pickle & on cold days, a hot bowl of Tomato soup and you'll be a happy camper!
  • ENJOY!! :)

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