Lunch · american
Tuna Salad Sandwich
Two cans of tuna, a few pantry staples, and you have four sandwiches worth of filling that keeps for three days. Make the tuna salad on Sunday and the week's lunches are halfway done.
How to make it
Drain canned tuna thoroughly and place in a bowl.
Dice celery finely and add to the bowl.
Add mayonnaise and a squeeze of lemon juice and mix well.
Taste and adjust seasoning.
Spread generously on bread and slice sandwiches in half.
Costco sells Wild Planet almond-sized cans of pole-caught tuna in multi-packs that taste noticeably better than standard store brands. Use Duke's mayo for the best flavor, and a squeeze of lemon from a bottle is fine. Pack the sandwich on Dave's Killer Bread or any sturdy whole grain so it holds up in the lunchbox without going soggy.
Swap ideas: mix in a spoonful of Dijon mustard instead of all mayo for extra tang; add sweet pickle relish for a classic flavor; use a whole wheat wrap instead of bread for a change.
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