Tuna sandwich is Eddy’s favorite. It is easy, quick and delicious! Perfect for quick lunch.
I used light tuna from Dongwon, a Korean company. You can use albacore white tuna instead.
What you need : Large boiled eggs (2), light tuna (250g) , 3-5 long sticks of celery, green jalapeno (1 medium size), light mayo (4T) and black pepper (1t) for seasoning.
Boil 2 large eggs. In a meanwhile, remove tough strings from celery by using either knife or peeler and finely chop them.
In a large bowl, put 1 can of light tuna, boiled eggs, chopped celery.
Add chopped jalapeno depending on how spicy you want (I usually use canned jalapeno, but I had a fresh jalapeno so I used this instead).
Put 4T spoons of light mayo (if you want more creamy tuna, you can add more spoons. I personally like light spicy tuna sandwich).
Mix Well with spatula and Add a little bit of black pepper to bring all flavors together.
Toast 2 slices of bread. Put mustard on one slice and tuna salad on the other.
- 1 can of light tuna or albacore white tuna (250g)
- 2 large brown eggs
- 1 green jalapeno
- 3-5 sticks of celery
- 4T light canola mayo
- 1t pepper
- Boil 2 eggs in salt water for 10-12 mins
- remove tough strings from celery by using either knife or peeler
- Finely Chop 3 to 5 long sticks of the peeled celery and 1 green jalapeno pepper into small pieces
- (I usually use canned jalapeno, but I had a fresh jalapeno so I used this instead)
- In a large bowl, put 1 can of light tuna, boiled eggs, chopped celery
- Add chopped jalapeno depending on how spicy you want (The amount of jalapeno should vary depending on how spicy you want. If you want just a little kick, use only ¼ to ½ of jalapeno)
- Put 4T spoons of light mayo (if you want more creamy tuna, you can add more spoons. I personally like light spicy tuna sandwich)
- Mix Well with spatula
- Add 1t of black pepper to bring all flavors together
Serve with a cup of milk!
You can put tuna salad in the fridge up to 5-7 days. Served with either toast or salad.