Tuna salad sandwich with celery and dill
Solid white albacore needs little more than mayo and herbs to become dinner. This is the fastest route from can to plate, built for a tired weeknight when the pantry runs thin but the shelf holds something good.
About 400 calories a serving, 11 g protein, 4 g carbohydrate, 38 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1/3 cup good mayonnaise
- 3 ribs or 1 small bunch celery with dill or fresh dill
From your shelf
- 1 can (5 oz) albacore solid white tuna
Staples
- 1/4 teaspoon salt
- 2 pinches pepper
- 1 clove garlic
- Drain one 5 oz can of albacore tuna in a small bowl. Mince 1 garlic clove and chop 3 celery ribs into 1/4 inch pieces. Fold the tuna, 1/3 cup mayo, celery, garlic, 1/4 teaspoon salt, 2 pinches pepper, and 1 tablespoon chopped fresh dill or dill fronds from the bunch into the bowl until the salad just comes together.
- Divide the tuna salad between two slices of toasted bread or crackers, or serve it in a halved avocado or on lettuce leaves if you have them.
Note Swap the mayo for Greek yogurt or sour cream thinned with a little lemon juice. Leftovers keep in an airtight container for two days. Serve with tomato slices, pickles, or a small green salad on the side.
On the label
ALBACORE TUNA, WATER, SALT, SODIUM PYROPHOSPHATE.
Kirkland Signature, canned tuna, serving 56 g, package 1.58 kg/56 oz/3.5 lbs. Ingredients as printed on the label.
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Cooks as tuna, canned tuna. Half of it left? Use up the tuna.