Tuna Salad Sandwich

By Leite's Culinaria

Ingredients

12 ounces flaked fish
4 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/3 cup minced shallot
1 stalk celery (minced)
2 tablespoons minced fresh parsley
1 tablespoon minced leaves from the celery (optional)
1 tablespoon capers
2 tablespoons minced pickles
Salt and freshly ground black pepper
12 slices good-quality bread (toasted if desired)

Prep Time15mins
Servings6

Instructions

In a medium bowl, mix together the fish, mayonnaise, Dijon mustard, shallot, celery, parsley, celery leaves, if using, capers, and pickles. Season to taste with salt and pepper.

Divvy the fish mixture between six slices of bread and spread evenly over each slice. Top each sandwich with the second slice, cut in half, and devour. TESTER TIP: If you add onion and celery, many times they will release water into the salad after it's been in the fridge for a few hours. Stir 1 to 2 tablespoons of dry potato flakes into the salad, and let the mixture stand for at least 30 minutes. Then, re-stir and go on with life. No one will ever know, and you won't have watery tuna fish!