Basic. Simple. My version is healthy and amazing.
Good food doesn’t have to have complicated unusual ingredients.
The type of tuna makes a huge difference. Part of what makes this tuna so great is that it is not a super wet salad. It will not make bread soggy. To accomplish this texture, draining the tuna is the key step.
The ingredients:
1. Drain tuna. This recipe is for the large 12 ounce can. Press it through a strainer until there is no water at all. Seriously important.
2. Shred 1/2 to 1 small yellow onion and a stalk of celery. I use the large side of a cheese grater. After, I press all of the juice from this too. I have done this with small diced veggies but it really changes the flavor and texture. I perfer shredded.
3. Spices. 1/2 teaspoon Spike seasoning. 1/8 teaspoon of each black pepper and Himalayan salt.
4. Add 2 tablespoons of Miracle Whip.
5. Add juice of 1/2 of a small lemon. About 1 tablespoon.
This makes enough for about 3 sandwiches. It keeps in the fridge for 3-4 days.
The Funky Oven 