I came across this recipe when I was in search of a great tuna salad recipe. I was hankering for a tuna melt sandwich like no other. I really loved it, but of course, made a few modifications. The most noticeable will be the substitution of onion flakes and garlic powder for the real thing. I always like real over fake. Who wants fake?
The other major difference is the absence of pickle relish. I have a strict policy against mixing mayonnaise with sweet pickles. To me, sweet pickles and salad dressing (or Miracle Whip) belong in a happy cocoon of mutual admiration. Where as, mayonnaise is having its own little party somewhere else.
- 1 (7 ounce) can white tuna, drained and flaked
- 3 tablespoons mayonnaise
- 1 tablespoon Parmesan cheese
- 1/2 small onion, finely chopped
- 1/4 teaspoon curry powder
- 1 tablespoon dried parsley
- 1 teaspoon dried dill weed
- 1 to 2 cloves garlic, crushed
- In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion. Season with curry powder, parsley, dill and garlic. Mix well
- Toast on two pieces of hearty multigrain bread with a piece of American cheese.
- Easy peasy!
Try this salad adaptation: Add a heaping spoonful on top of a garden salad for a light and tasty meal.