Betsy's Really Good Tuna for Sandwiches
- 1 (6 ounce) can tuna in vegetable oil, drained (packed in oil preferred for flavor, but packed in water ok)
- 12 dill pickle, chopped small (this is HALF of one pickle)
- 1 celery rib, chopped small
- 2 -3 dashes dried onion flakes
- 1 dash pickle juice (from the jar of dill pickles)
- mustard, to taste
- 1 -2 tablespoon mayonnaise (NOT tablespoons.. but fairly lg. wooden spoon size spoonfuls)
- salt & pepper, to taste
- Empty drained can of tuna into medium sized bowl.
- Then mix in the chopped ingredients.
- Sprinkle in the dried minced onion.
- (This can be to your liking and depends on how 'oniony' you want it to taste.
- ).
- Pour just a splash of pickle juice into the bowl, from the pickle jar.
- (no more than a teaspoon's worth.
- ).
- Stir that all up.
- Now squeeze some mustard in, lightly.
- Not too much or your tuna will come out yellow and quite mustardy.
- Just enough to get the kick of mustard in the flavor.
- Now with a wooden spoon, scoop out one spoonful of mayo and stir it into the mixture.
- At this point it's time to decide how thick or thin you want your tuna to be.
- Add salt & pepper, to taste.
- Sample some, and judge the consistency.
- Think about how it will be the next day after it's chilled.
- It may not seem runny today if you add a bit more mayo but tomorrow could be a different story.
- This is up to your judgement and preference.
- You should not need to add more than one more spoonful of mayo.
- Chill for 30 - 45 minutes.
- Sometimes I'll put it in the freezer for about 20 minutes if I'm impatient.
- Then serve it on bread for a Yuuuummmy sandwich.
- (Don't forget to have a pickle on the side!)
- Serve on a bed of lettuce to have just as a salad.
- I usually get 3 - 4 sandwiches out of one batch, and you can double this recipe quite easily.
tuna, dill pickle, celery, onion, pickle juice, mayonnaise, salt
Taken from www.food.com/recipe/betsys-really-good-tuna-for-sandwiches-284952 (may not work)