Ingredients with Measurements:
- 2 cans of tuna, drained and flaked
- 1/2 cup of mayonnaise
- 1/4 cup of diced celery
- 1/4 cup of diced red onion
- 2 tablespoons of chopped fresh parsley
- 1 tablespoon of lemon juice
- 1/2 teaspoon of garlic powder
- Salt and pepper to taste
- 1 loaf of bread, sliced horizontally
Special equipment needed:
- Mixing bowl
- Bread knife
- Plastic wrap
Step-by-step instructions:
1. In a mixing bowl, combine the tuna, mayonnaise, celery, red onion, parsley, lemon juice, garlic powder, salt, and pepper. Mix well.
2. Lay the bottom half of the bread loaf on a large piece of plastic wrap.
3. Spread the tuna salad mixture evenly over the bread.
4. Place the top half of the bread loaf over the tuna salad.
5. Wrap the sandwich loaf tightly in the plastic wrap.
6. Refrigerate the sandwich loaf for at least 2 hours or overnight.
7. When ready to serve, remove the sandwich loaf from the refrigerator and unwrap it.
8. Use a bread knife to slice the sandwich loaf into individual servings.
Time:
Preparation time: 15 minutes
Cooking time: None
Temperature:
Refrigerate for at least 2 hours or overnight.
Serving size:
8 servings
Nutritional information:
Calories per serving: 280
Fat: 16g
Carbohydrates: 19g
Protein: 14g
Substitutions for ingredients:
- Canned chicken or salmon can be used instead of tuna.
- Greek yogurt can be used instead of mayonnaise.
- Diced pickles or relish can be used instead of celery.
Variations:
- Add chopped hard-boiled eggs to the tuna salad mixture.
- Add diced tomatoes or avocado to the sandwich loaf.
- Use a different type of bread, such as sourdough or whole wheat.
Tips and tricks:
- Make sure to drain the tuna well before using it in the salad.
- Use a serrated bread knife to slice the sandwich loaf for clean cuts.
- Serve with potato chips or a side salad.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
This sandwich is best served cold, so there is no need to reheat it.
Presentation ideas:
Serve the sandwich loaf on a platter with lettuce leaves and cherry tomatoes.
Garnishes:
Garnish with additional chopped parsley or lemon wedges.
Pairings:
Serve with a cold glass of lemonade or iced tea.
Suggested side dishes:
Potato chips or a side salad.
Troubleshooting advice:
If the bread becomes too soggy, try using less mayonnaise in the tuna salad mixture.
Food safety advice:
Make sure to refrigerate the sandwich loaf for at least 2 hours before serving to prevent any foodborne illnesses.
Food history:
Tuna salad sandwiches have been a classic American lunchtime staple for decades.
Flavor profiles:
This sandwich is creamy, tangy, and savory.
Serving suggestions:
Serve the sandwich loaf at a picnic or potluck.
Related Categories
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Taste: Savory, Tangy, Creamy, Herbaceous, Nutty