By Courtney Warren
This is one of my favorite recipes! When I lived in the Delta, there was a coffee shop around the corner that served the best tuna salad sandwiches. When I was pregnant with my daughter, these were all I could eat. When we moved away, I knew I had to copycat this one and it’s now a staple at our house. It’s so easy, and it keeps for about a week, though I tend to eat it up way faster. You can pair it with crackers, pretzels, or even toast some bread and have it on a sandwich. Almost everything is to taste so this is a true “measure with your heart” recipe.
Ingredients:
Dill
Lemon juice
Four cans of tuna in water (drained)
Two diced celery sticks
Two diced apples
Lemon pepper seasoning to taste
Mayo to your preferred consistency
Preparation:
Mix everything together, and chill for a few hours before serving.
Easy and so so good!
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