Friday, February 20, 2009

Tuna Fish Sandwich

There may be as many versions of tuna salad as there are fish in the sea. But it’s hard to beat the classic, with good old mayonnaise and just a hint of scallion and dill. If you like crunch, add a bit of finely chopped celery as well.

Ingredients Serves 2
1 12-ounce can tuna fish (water-packed)
1/2 cup mayonnaise
2 scallions, minced
2 teaspoons dry dill weed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Drain the tuna of all water and place in a small mixing bowl.

2. Add the mayonnaise, scallions, dill, salt, and pepper and mix well.

3. Cover and place in the refrigerator for several hours to develop the flavor.

Preparation time: 5 minutes plus several hours downtime.
A Barbara Adams Beyond Wonderful recipe.



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