Tuna salad sandwiches ready in 10 minutes.
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| Prep Time | 10 minutes |
| Servings |
people
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Ingredients
- 1 Tuna can 6 oz/170g, water-packed
- 3 tbsp Mayonnaise
- 3 tbsp Cornichons finely chopped
- 1 tbsp Dijon mustard
- 2 tbsp Dill fresh, finely chopped
- 1 dl Leek finely chopped
- 1 tbsp Olive oil extra virgin
- 1 tsp Lemon Juice
- 2 tsp Onion powder
Ingredients
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Instructions
- Drain the tuna well from water
- In a large bowl, add all ingredients and combine with a fork until smooth. Add salt and freshly ground black pepper to taste (1/4 tsp salt & 1/4 pepper)
- Spread tuna mixture on a bread of your choice such as baguette, ciabatta, multi-grain bread or toast
- Use immediately or store in a covered container in fridge for up to a week
Recipe Notes
If you rather fancy a Tuna Melt:
Heat a skillet over medium heat and add a know or two of butter. Put a slice of toast in the simmering butter and top with a generous portion of the tuna-mix. Top with a thick slice of cheese and the second slice of toast. When the bottom is golden, flip the tuna melt, turn off heat and let sit for 5 minutes.
Alternate by substitute chicken or turkey for the tuna
Add 0,5 tbsp of yellow curry powder if you're into that kind of flavor
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