When I was in elementary school my mom would pack me a lunch every day. It usually consisted of a sandwich, chips, fruit/veggies and a drink. I faithfully took my lunch everyday, but I had a little secret. I hated sandwiches. So when lunch time arrived, I would each my chips, fruit and drink, then throw my sandwich away. I don't know why...but I didn't want my mom to know that I hated sandwiches. I didn't want to hurt her feelings.
This went on for a few years, when finally around the 3rd grade I came out of the sandwich closet and admitted my disdain for anything smashed between layers of bread. My poor mom was devastated, not because I didn't like her sandwiches, because I had been starving myself for so many years. From that time forward she started packing me crackers and cheese, chicken salad, nuts and other non sandwich foods full of protein to get me through the day.
I've grown up sense then and I now occasionally like a good sandwich. But I'm still not a huge fan and I'm pretty picky about what I will put between bread. This is one recipe that is sandwich approved for me. However, most days I still prefer to eat it with crackers. It's more "carb" friendly that way. But any way you choose to eat it...it just may be the best tuna you've ever laid lips on.

TUNA SALAD
(Mindi Original)
¼ C. green onion; diced (about 2 or 3)
½ C. celery; diced (1 large stock)
½ C. slivered almonds
2 (5 oz.) cans Albacore tuna; drained
¼ to ½ C. mayo* (to your liking)
1 t. lemon juice
2 t. dill weed
½ t. garlic powder
½ t. celery salt
1/8 t. paprika
salt & pepper to taste
1. Combine the onion, celery, almonds, and tuna; mix well.
2. Add the amount of that you prefer. (I usually add less, but my husband likes more…it’s up to you.)
3. Add all the remaining ingredients; mix well. Add the salt & pepper last. Season to your taste.
4. Serve with crackers, in puff shells, or as a sandwich with bread of choice.

TUNA SALAD
(Mindi Original)
¼ C. green onion; diced (about 2 or 3)
½ C. celery; diced (1 large stock)
½ C. slivered almonds
2 (5 oz.) cans Albacore tuna; drained
¼ to ½ C. mayo* (to your liking)
1 t. lemon juice
2 t. dill weed
½ t. garlic powder
½ t. celery salt
1/8 t. paprika
salt & pepper to taste
1. Combine the onion, celery, almonds, and tuna; mix well.
2. Add the amount of that you prefer. (I usually add less, but my husband likes more…it’s up to you.)
3. Add all the remaining ingredients; mix well. Add the salt & pepper last. Season to your taste.
4. Serve with crackers, in puff shells, or as a sandwich with bread of choice.
5. Serves 4 as salad and 4-6 on sandwiches.
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