Classic Tuna Salad Sandwiches (Dairy-Free, Egg-Free, Nut-Free)

Ingredients

• 2 cans (5 oz each) Canned tuna, drained
• 1 stalk Celery, finely chopped
• 0.25 cup Red onion, finely chopped
• 0.5 cup Dairy-free mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon Lemon juice
• 0.25 teaspoon Salt
• 0.125 teaspoon Black pepper
• 8 slices Bread slices
• 4 leaves Optional: Lettuce leaves

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, flake the drained tuna with a fork.
2. 2Add the finely chopped celery and red onion to the bowl.
3. 3Stir in the dairy-free mayonnaise, Dijon mustard, and lemon juice.
4. 4Season with salt and black pepper. Mix well until combined.
5. 5Toast the bread slices to your desired crispness.
6. 6Divide the tuna salad mixture evenly among 4 slices of toast.
7. 7Top with lettuce leaves if using, and then the remaining 4 slices of toast to form sandwiches.
8. 8Slice in half and serve immediately.

Substitutions

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