A fancier version of the tuna on white with mayo.
four 6-ounce cans drained chunk white tuna in water
6 tablespoons finely chopped carrots
1/2 cup plus 1 tablespoon finely chopped red onion
6 tablespoons chopped fresh parsley
6 tablespoons finely chopped celery
3 scallions, finely chopped
1 1/2 cups of your favorite mayonnaise
1 small garlic clove, peeled and crushed
3 tablespoons lemon juice
salt and pepper to taste
lettuce and tomato as accompaniments
1. Put the tuna in a large bowl. Mash. Add the carrots, onion, parsley, celery, and scallions.
2. Place the mayonnaise in a small bowl. Add the crushed garlic clove and the lemon juice. Add the mayonnaise mixture to the tuna. Mix together. Add salt and pepper to taste. Serve on rolls with lettuce and tomato.
We sympathize with the purists when it comes to tuna salad sandwiches: the combo of canned tuna, just a little mayo, and just good white bread is an eternal verity. But we have developed this fancier variation that is also delicious. It preserves the tuna flavor, it's not too rich, it's loaded with crunchy vegetables, and it flies out of the store every day. Makes 6 sandwiches.