A container of homemade tuna fish salad in the refrigerator makes me smile. Always make enough for more than one sandwich and marinade in the refrigerator for a few hours before serving.
2 5-ounce cans of tuna
2 celery stalks, minced
1 lemon, juiced and strained
3 tablespoons mayonnaise
1 tablespoon olive oil
1/8 teaspoon pepper
Place the tuna in a large mixing bowl. Use a fork or potato masher to mince the tuna. Add the celery, lemon juice, mayonnaise, olive oil and pepper. Mix until well combined.
Serve on Ezekiel 4:9® or rye bread with a slice of onion and tomato.
1/8 cup onions, minced
1/8 cup dill pickle, minced
For store bought mayonnaise, find a real mayonnaise brand without preservatives or sweeteners.