I am not one of the people that prefer boring tuna sandwiches that are consisted of canned tuna and a little mayo slapped on between two slices of white bread. Yuck.
Below is a great recipe (from the Dean & Deluca Cookbook) – a bit fancier but very delicious. It preserves the tuna flavor and is loaded with crunchy healthy vegetables.
4 6-oz drained chunk white tuna in water
6 tablespoons finely chopped carrots
1/2 cup plus 1 tablespoon finely chopped red onion
6 tablespoons chopped fresh parsley
6 tablespoons finely chopped celery
3 scallions, finely chopped
1 1/2 cups of your favorite mayonnaise
1 small garlic clove, peeled and crushed
3 tablespoons lemon juice
salt and pepper to taste
Put tuna in a large bowl. Mash. Add the carrots, onion, parsley, celery and scallions.
Place the mayonnaise in a small bowl. Add the crushed garlic clove and the lemon juice. Add the mayonnaise mixture to the tuna. Mix together. Add salt and pepper to taste.
If desired, serve on rolls with lettuce and tomato.