Sweet Heat Tuna Salad Sandwich

Recipe courtesy of Louisiana Kitchen & Culture

Makes 4 sandwiches

Ingredients: 
  • Sweet heat indeed; the Granny Smith apples and candied jalapeños add robust flavor to what is already a very good tuna salad.
  • 12 ounces solid tuna packed in olive oil, drained
  • 2 stalks celery, halved lengthwise and thinly sliced
  • 1 small Granny Smith apple, peeled, cored, and diced ¼ inch
  • ¼ cup diced roasted pecans
  • 3 tablespoons mayonnaise
  • 2 tablespoons freshly chopped parsley leaves
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon celery seed
  • salt and pepper to taste
  • 4 tablespoons candied jalapeño peppers* or to taste
  • lettuce leaves
  • 8 slices good sandwich bread, lightly toasted if desired
  • *Available in the condiment aisle of a well-stocked grocery store

Sweet Heat Tuna Salad Sandwich

Sweet Heat Tuna Salad Sandwich

Click image to enlarge

 

Method: 

Place the tuna in a bowl and flake with a fork; pieces should be no larger than ⅓ inch. Combine celery, apple, pecans, mayonnaise, parsley, lemon juice, celery seed, and salt and pepper to taste. Gently fold into flaked tuna; taste and adjust seasonings as desired.

Line 4 bread slices with lettuce and divide tuna salad among slices. Spoon 1 tablespoon candied jalapeño peppers over tuna salad (more to taste), top with remaining bread slices, and serve.

Note: Look for solid tuna packed in olive oil. Our go-to brand is Tonino.

 

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive