Tuna Salad with Raisins
Sometimes a tuna salad sandwich really hits the spot.
Depending on my food mood, I like tuna salad either plain with some mayonnaise, or more on the jazzed up side.
Here’s a recipe for tuna salad that’s jazzed up a bit with some crunch, some sweet, and some herb taste to it.
This recipe is also delish using leftover chicken or turkey instead of tuna.
I used squaw bread to make a sandwich in the pictures below but this tuna salad would also be delish in a roll, bun, or served open faced on toast.
Tuna is a great item to keep in the pantry because the shelf life is fairly long.
I happen to live in an earthquake prone area so I always keep cans of tuna in the pantry as a just-in-case measure.
For the same reason I also keep small cans of tuna with flip-top lids in a backpack in my car, along with other items just in case there was an earthquake and I was out on the road.
Ok, on to the ingredients:
And……
….celery.
Here’s how to make it.
Dice the onion.
Then chop the walnuts.
Chop the celery…..
…..then chop the dill.
Drain the tuna and add it to a medium size bowl.
Next, add the onion…..
….the celery….
….the walnuts….
….and the dill.
Next add the raisins and…
…..the mayonnaise.
Then.…
….stir all of the ingredients together.
Serve on top of a green salad, as a sandwich, with crackers, or open faced on a toasted bun or roll.
Enjoy!
Delish
Ultra Delish
Tuna Salad with Raisins
Yield: Serves 3
Ingredients:
1 can solid white albacore (7 ounces)
1 tablespoon diced red onion
1/4 cup chopped walnuts
1/3 cup chopped celery
2 tablespoons chopped fresh dill
1/4 cup raisins
1/2 cup mayonnaise
Directions:
Drain the tuna and add it to a medium size bowl.
Then add all of the remaining ingredients to the bowl and stir together.
Serve on top of a green salad, as a sandwich, with crackers, or a toasted bun.
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It wasn’t until I travelled to the US that I discovered the wonder of a proper tuna salad sandwhich. I used to buy the best sandwiches from a food cart in Philadelphia which served it on rye, with a thick layer of tuna with gerkins (cornichons) salt and pepper and fresh tomato – it was sooo delicious. I used to sneak it in the library and eat it in the stacks (ancient history – where no one went). This recipe looks great. I might try it with some chopped pumpkin seeds to get a shot of magnesium.
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CouponClippingCook — January 8th, 2012 @ 1:10 am
The tuna sandwich on rye with gerkins and tomato sounds delicious. Sounds like a great idea to add the chopped pumpkin seeds….I’m actually going to try that next time I make it. Love the idea of healthy additions to this recipe.
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looks yummy, i could imagine i’m biting the walnuts! is it wheat breads in the pic?
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CouponClippingCook — January 8th, 2012 @ 9:40 am
Hi Endy, this is a type of wheat bread call “squaw bread”. I used it for this sandwich because the color is a little darker than the regular wheat bread. It’s got a sweet taste to it.
Have a great rest of the weekend!
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Just looks amazing, and so simple.
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CouponClippingCook — January 8th, 2012 @ 8:00 pm
Hi Mike, thank you for stopping by. Have a great week.
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Squaw is one of my all time favorite breads and works beautifully with your glammed up tuna salad sandwich…lovely!
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CouponClippingCook — January 12th, 2012 @ 9:30 pm
Thank you!
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