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A Great Tuna Sandwich
By Warren Stearns of Comfortera
I love a great sandwich. I've had tuna sandwiches for lunch for the last 60 or so years. This is my primary recipe. Starting with the tuna, I get "light chunky" or better yet Albacore white chunky or solid pack.
For a six oz can, I add enough mayo to make it spreadable when crushed and mixed in with a fork. Then a few capers and/or dill pickle relish and finally taste to see if it needs salt. That's it! Spread it thickly on your favorite bread (I like whole wheat in those large, oversize slices). A glass of milk and some cottage cheese (large curd for me) and I'm ready for lunch.
My wife, Donna, likes to add hard boiled eggs to the tuna but that dilutes the flavor. I prefer my eggs separately.
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Contributor's Note
I agree with the critics, but I'd still like to show my wife, her daughter and grand kids.
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Donna & Me
Daughter and two of the grand kids
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The copyright for this content entitled "A Great Tuna Sandwich" has been specified by the contributor as:
Creative Commons Attribution-Noncommercial-Share Alike 3.0
Details 
This content may be copied, distributed, and modified, as long as a) it's for non-commercial purposes, b) the original author is acknowledged with a link back to the content page, and c) if the work is modified, the result is distributed with this same license.
If you use this content according to the license specified, you must link to the following URL:
http://wstearns.qondio.com/
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May, 2012
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