These are the tuna sandwiches I grew up on (Kathy’s my mom). I honestly had no clue that people made them without the pickles and celery. So I was always disappointed by any tuna sandwich not made by my mom.
Everyone in my family seems to like this served with different things. One likes it on plain white bread. Another only wants toasted bread. One wants it toasted with American cheese melted on it. One with ritz crackers. And me? I like to scoop up my tuna with saltine crackers. The point? You really can’t go wrong. It’s a winner no matter what you pair it with.
Let's Get Started!
You'll need: canned tuna in water, mayonnaise, mustard, lemon pepper seasoning, celery, pickles
1 can tuna in water, drained
2 Tbsp celery, finely diced
1 Tbsp dill pickle, finely diced (we like Vlasic baby dills)
1/4 c. mayonnaise (we always use kraft full fat mayo)
1 tsp. yellow mustard
1/8 tsp lemon pepper seasoning (or just pepper, if no lemon pepper) - be careful to NOT get the kind with salt in it.
Mix together in a bowl and serve on lettuce, toast, croissants, bread or your favorite crackers. We usually quadruple this recipe to feed our family of 6.
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