Hey there! I’m back with another quick, simple, and delicious recipe for y’all. I learned this recipe from my mom, because she used to pack us tuna sandwiches for lunch when we were younger. There are quite a few variations of this recipe … I’ve seen some people add minced onions, carrots, celery, even sugar, to their tuna salad/spread, so feel free to adjust this recipe accordingly to your preference.
I like to serve mine on toasted whole grain bread in an open faced sandwich style. In fact, I actually had this for breakfast today with a side of organic apples (unfortunately, not pictured). Mmm, so filling and tasty!
If you don’t want to use bread, you can easily serve it on top of lightly-salted crackers or make a wrap using tortilla or lettuce!
- 12 oz. can of Tuna in water
- 4 large Hard boiled eggs
- 4-6 tbsp. of Mayo
- 2-4 tsp. of Sweet relish
- Sea salt/freshly ground pepper to taste
- Chopped the hard boiled eggs and set aside.
- Drain the can of tuna and make sure to squeeze out all of the absorbed water.
- In a bowl, combine the eggs and tuna.
- Mix in the mayo and sweet relish.
- Add sea salt and freshly ground pepper to taste.
- Serve on toasted bread (or crackers, tortilla, lettuce, etc.) and enjoy! You can keep the tuna salad/spread in a pyrex inside the fridge and consume within a few days.
Go ahead and give this recipe a try! This is a good way to easily introduce/add fish into your diet. Although, tuna can be high in mercury (do not over consume if you are pregnant), it is also a good source of omega 3 fatty acids! It can help lower blood pressure and reduce the risk of heart diseases, among many other benefits.