Growing up, car trips were synonymous with delicious, homemade pickle-filled tuna sandwiches. In our own small family, we've continued the tradition, and tuna sandwiches are inevitably present on trips and during life transitions. Next week we'll be returning to Haiti after our medical sojourn and remote work from the US. After much road trip inspired research and development, we've honed our favorite flavor combination: crisp apple, sour pickles, fresh dill, green onions, lemon and mustard. Onward to Haiti.
Yield: Makes 5-7 sandwiches, serves 5
- 3 (5 oz) cans tuna
- 1 apple, unpeeled, finely chopped
- 3 kosher dill pickles, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons green onions, finely chopped
- juice of half a lemon
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon Dijon mustard
- 1 1/2-2 cups mayonnaise
- Drain the tuna well, I find pouring it into a sieve removes the most moisture.
- Pour the drained tuna into a medium bowl and add all the ingredients and mix well. Taste, adjust seasonings and serve on your favorite bread, crackers etc.