Tuna, Cranberry, Pecan Salad Sandwich
This Tuna, Cranberry, Pecan Salad Sandwich is quick, flavorful, and packed with texture. Perfect for an easy lunch or picnic treat!
Equipment
- Mixing Bowl
- Fork
- Knife
- Measuring cups and spoons
- Cutting Board
Ingredients
- 2 cans good quality tuna 5 or 6 ounces each, drained
- 0.5 lemon lemon juice juice of half a lemon
- to taste mayonnaise creamy base
- 1 shallot shallot minced
- 0.5 cup celery diced
- 0.25 cup dried cranberries
- 0.25 cup pecans chopped
- 4 rolls hearty or seedy rolls sliced
- as needed lettuce and tomatoes optional toppings
Instructions
- Open the cans of tuna and drain them thoroughly. Place the drained tuna in a mixing bowl and use a fork to flake it into bite-sized pieces.
- Squeeze the juice of half a lemon over the flaked tuna. Add mayonnaise, minced shallot, and diced celery to the bowl.
- Stir in dried cranberries and chopped pecans. Mix well to combine all ingredients evenly.
- Slice the rolls in half. If using, layer lettuce and tomatoes on the bottom half of each roll. Spoon the tuna salad mixture onto the rolls and spread evenly. Top with the other half of the roll.
- Serve immediately and enjoy your Tuna, Cranberry, Pecan Salad Sandwich.
Notes
- Let the tuna salad chill in the refrigerator for at least 30 minutes to meld flavors.
- Adjust mayonnaise amount for desired creaminess.
- Add diced bell peppers or pickles for more crunch.
- Store tuna salad and rolls separately if making ahead to prevent sogginess.
- Use whole grain or gluten-free rolls to suit dietary needs.