Tuna Salad Sandwich

When I was a young, single, college student I didn't know how to cook. I once bought a tuna salad mix. It was in a squeeze bottle like tartar sauce or mayo.  All I had to do was add it to a can of tuna, and I had an easy sandwich.  But surely you can make it yourself almost as easily. Right?

To quote Barack Obama, "Yes you can."

There are a few variations of the classic recipe depending who you ask. But there are some things you'll always use. Mayo, for starters. I only use a little bit. Start with a small amount, mix, and then add more if you need it. You can always add more if you don't like the consistency. But you can't take it back. I like mine to be a little thicker; so I go a little light on the mayo.

Lemon juice is also a key component. That acidic tartness is important. You will miss that dearly if you don't use any.

Celery and onion are important for their aromatic qualities, and also for texture. You will want a nice crunch to break from the soft texture.  Dice/mince both ingredients pretty small.

Pickles are important too. But believe it or not; I didn't have any pickles in the house. So I was counting on the lemon juice and my seasoning to provide that briny quality the pickles provide. I turned to Lowry's seasoning salt for help.

I also added some hot sauce, minced garlic, and chopped almonds. I like nuts in my chicken salad, so I decided to put a little in the tuna salad as well.

Buy tuna packed in water, not oil. Drain the water, and mix the drained tuna in with the rest of the ingredients in a small bowl.  You can schmear some mayo on your bun if you want a little more. Some cheese also goes nicely -- Provolone and cheddar are nice choices.

Pile it in thick in a nice soft bun. Brat buns or potato buns are a great choice. Pair it with some classic potato chips and you've got a nice quick lunch.  And it's way more gratifying than squeezing someone else's mix out of a bottle.