Tuna Salad a la Karen
2 cans tuna in water, thoroughly drained
1/4 cup Miracle Whip Light
1/4 cup sweet relish
1/4 cup chopped water chestnuts from 1/2 of canned, drained first
2 tsp. yellow mustard
1 tsp. paprika
1 tsp. garlic powder
1/2 tsp. onion powder
1 pinch Cayenne powder
6 slices whole wheat bread
3 Roma tomatoes, cored
In a medium mixing bowl, thoroughly mix the first nine items, until well blended and set aside.
Slice Roma tomatoes into halves and using a paring knife cut out inside, leaving the outside edges (making little bowls) and set aside. Dice the leftover Roma tomato “insides”.
Using a spatula, top 3 slices of whole wheat bread with tuna, until about half is left in the bowl.
Then put the diced Roma tomato “insides” on tuna and cover with the remaining slices of bread. Leave tuna sandwiches whole for 3 servings or slice into halves for six, either diagonally or cut-across.
Next fill the Roma tomato “bowls” with the remaining tuna salad and serve with sandwiches .
Serve with carrots and or celery. Enjoy!
Karen’s Note: For added flavor – add a little bit more garlic powder, onion powder and for more spice add more Cayenne (sparingly) and paprika for more sweetness.
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