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 to the bowl.
3. 3Stir gently until all ingredients are well combined. Taste and adjust seasoning if needed.
4. 4Lightly brush one side of each bread slice with olive oil or dairy-free butter spread.
5. 5Heat a skillet over medium heat.
6. 6Place the bread slices, oiled-side down, in the skillet.
7. 7Toast for 2-3 minutes per side, until golden brown and slightly crispy.
8. 8Spoon the tuna salad mixture evenly onto 4 of the toasted bread slices.
9. 9Top with the remaining 4 toasted bread slices to form sandwiches.
10. 10Serve immediately.

Substitutions

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