A classic Tuna salad generally has basic ingredients like chopped red onion, celery, and mayo. But sometimes when I’m too lazy to chop up my veggies (yeah, I’m really that lazy when it comes to chopping an onion and celery sometimes) I like to add things that are already pre-cut like olives and shredded carrots.
This time, instead of using plain mayo, I used Chipotle Mayo that I got from the store the other day to kick things up a little. I also snipped a few green onions and it ended up being a super quick meal to carry for lunch.
The key to a good tuna salad recipe is properly draining out the liquid. I learned this the hard way a long time back. It so happened that I hadn’t properly drained the liquid and the tuna salad still retained some of its fishy smell.
I used wheat flat bread that I lightly toasted for this Tuna Salad Sandwich. But of course, you can use any bread of your choice. I love using this tuna salad on crackers for a quick appetizer as well.
Now let’s get started with yet another super-simple recipe:
- Canned Tuna - 2 (5oz. cans)
- Black Olives - 1/4 cup
- Shredded carrots - 1/4 cup
- Chipotle Mayo - 1/2 cup
- Green onion - 3 stalks (chopped)
- Salt & Pepper - as per taste
- Drain the tuna properly and make sure all the liquid has drained out before transferring it to a medium sized mixing bowl.
- Add the mayo, olives, shredded carrots and green onion. Add salt and pepper to taste and mix it well.
- Lightly toast your bread and put the tuna salad spread onto your bread and serve.
You can also add lettuce leaves in your sandwich.
This Tuna Salad Sandwich is a quick meal idea and it’s really convenient when I’m running late and when I have to fix a meal real quick.
What are some of your quick fix meal ideas? I would love to know.
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