Classic Tuna Salad Sandwiches (Dairy & Egg Free)

Ingredients

• 2 cans (5 oz each) Canned tuna, drained
• 0.5 cup Dairy-free mayonnaise
• 0.33 cup Celery, finely chopped
• 0.25 cup Red onion, finely chopped
• 2 tbsp Dill pickle relish
• 1 tsp Dijon mustard
• 0.25 tsp Salt
• 0.125 tsp Black pepper
• 8 slices Bread slices
• 1 tbsp Olive oil or dairy-free butter spread

Instructions

1. 1In a medium bowl, flake the drained tuna with a fork.
2. 2Add the dairy-free mayonnaise, chopped celery, red onion, pickle relish, Dijon mustard, salt, and pepper. Mix well until thoroughly combined.
3. 3Taste and adjust seasonings if necessary.
4. 4Lightly brush one side of each bread slice with olive oil or dairy-free butter spread.
5. 5Heat a skillet or griddle over medium heat.
6. 6Place bread slices, oiled-side down, onto the hot skillet. Toast for 2-3 minutes until golden brown and slightly crispy.
7. 7Remove toast from skillet. Spread a generous amount of tuna salad onto the untoasted side of four bread slices.
8. 8Top with the remaining four bread slices, oiled-side up.
9. 9Serve immediately.

Substitutions

Related Guides