This easy-to-make tuna salad is great served on homemade bread.
Toss a scoopful in a green salad to help get your daily greens!
1. Re-hydrate the celery and onion in a jug of cold water.
2. Drain the tuna as best you can in the kitchen sink, use a sieve or squeeze out excess water with your fingers/hands.
3. Spoon out the mayo and sour cream in a dish and mix well with the celery and onion.
4. Add the two cans of tuna, and blend in!
5. Season with salt and pepper, and chill the tuna salad in the fridge.
I find that adding the onion and the celery give the salad a nice crunch! Spread some of this tuna fish salad on some of your very own homemade bread!
Yes, you can easily make your own bread, and we've been doing it for a while now ... there's such a sense of fulfillment in knowing that what you're eating has been 'prepared from scratch' and not poured out of cardboard boxes.
If you're not weight-watching and
you prefer a little oil in your tuna salad, try this: use one can of
tuna 'in water', and the other can of tuna fish can be 'in oil'.
Another option to be aware of: Tuna in foil pouches ... they're great!
There's no excess water in the pouch, so to me, it's even more
If using canned tuna, don't add ALL the oil (or water) as that will make it too soggy and we don't want it dripping out of the sandwich onto your clothing! :-)
I L-O-V-E it. With Anita's bread, just mix the bread up in a bowl, leave it alone for 2 hrs, shape it, then bake it for 25 minutes. It doesn't get much easier than that! The hard part is actually waiting for the bread to cool down ... :-)