Like I mentioned in my Egg Salad post, my husband is working from home more and needs easy yet satisfying lunches to keep him fueled during the day.  Besides the egg salad, I have been making him tuna salad quite a bit.  This is definitely his version of tuna salad, as he prefers some crunchy vegetables in it (as well as more mayonnaise than I would like!).

(When I make tuna for myself, I actually normally don’t even use mayo.  Shocking, I know.  My secret is relish.  It moistens everything up and adds a sweetness to counter the salty tuna.  I love it just like that!)

The best part about tuna salad is how quick it is to make.  You can make enough to make 4 sandwiches in a matter of minutes.  I love to use it to make tuna melts, which was my favorite lunch in college (with extreme garlic fries!).  Just toast some bread, add the tuna, top it with a slice of cheese, and put it under the broiler to warm the tuna and melt the cheese.  Yum!

Start with the tuna…

•  Open 2 cans of tuna.  (I prefer solid white tuna packed in water, not oil.)
• Use a fork to break up the large chunks of fish.

• Finely dice 2 stalks of celery.

• Carefully dice 10 baby carrots (or 2 regular carrots).

• Add the celery and carrot to the tuna.

• Stir to combine.

• Add a couple of heaping tablespoons of sweet relish.

• Mix well.

• Add 1 large tablespoon of mayonnaise (or more if you prefer a wetter tuna).

• Stir until the mayo is fully incorporated.

• Season with pepper, to taste.  (No need for salt!)

• Stir one last time.

Serve between two slices of your favorite bread.

Enjoy!