6 oz canned albacore tuna, thoroughly drained
1 shallot, minced
2 stalks celery, minced
2 carrots minced
1 tablespoon capers
2 to 3 tablespoons mayonnaise
1 tablespoon Goddess Dressing
juice of 1/2 lemon
Place all ingredients in a large bowl, mix to combine. Serve on long, crusty rolls with tomato and lettuce or as a melt with cheddar cheese.
Tuna salad seems to have earned the reputation as a déclassé stinky, soggy, and tasteless last choice lunch. Once the staple of ladies luncheons and drugstore lunch counters is it is now passed over for panini and other trendy fare. I say, embrace the tuna sandwich. It is easy, economical and with a thorough draining, fresh ingredients, and a deft hand it can once again be a tasty lunch time favorite.
if i had to pick one sandwitch only to eat for the rest of my life it would be tuna. yummm, this looks fab w/ capers!
I don’t ever make my own tuna salad – but it eat it ALL the time at Whole Foods. They have it two ways that I prefer: classic and with cranberries – terrific.
(And I like it on crackers or melba!)
Tuna salad is one of those things that I don’t make often enough and I don’t know why that is because when ever I make it, I really enjoy it.
Yours looks like a particularly elegant version. I’ve never had it with capers but what a great idea — I’ll bet it’s delicious.
I love tuna salad sandwiches! My boss sometimes buys sandwiches for the office for lunch – tuna salad on cheese croissants from a deli by his house. So good.
I love tuna salad too. And with the addition of capers OMG you are a genius. I’m going to fight the winter storm watch crowd and find me some of the Annies goddess dressing tomorrow morning.
i love tuna salad sandwiches and tuna melts…nothing wrong with that! and i’ve just whipped up a huge jar of my own version of goddess dressing….looks like i’ll try some of it in a sandwich for once!
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