Who doesn’t love a good tuna sandwich? I love them and here is a recipe that inspired me to mix things up a bit.
Craig Claiborne’s version of the classic lunchbox staple. Celery, red onion, and red bell pepper add crunch; capers and lemon juice lend a little tang.
2 (6-ounce) cans solid white, water, packed tuna
½ cup mayonnaise, preferably homemade or use organic
½ cup finely diced celery
3 tablespoons finely diced red onion
3 tablespoons finely minced red bell pepper
2 tablespoons drained capers
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper to taste
Sliced sandwich bread of choice
In a medium bowl, combine the tuna, mayonnaise, celery, onion, bell pepper, capers and lemon juice. Mix with a fork until thoroughly combined. Season to taste with salt and pepper. Serve on the sandwich bread of your choice.