Cranberry Almond Tuna Salad Sandwiches
This tuna salad brings the crunch of almonds, the tang of mustard and relish, a burst of cranberry flavor and the creaminess of Blue Plate Mayo – That’s the good stuff! Pile it high on toasted bread with crisp lettuce and ripe tomato to make the kind of sandwich that turns a simple lunch into something special.
Yield:
4 servings
Ingredients
- ¼ cup sliced almonds
- 1 (6-ounce) can tuna or 2 (2.6-ounce) packages hickory-smoke flavored tuna
- 4 tablespoons Blue Plate® Mayonnaise
- 1 tablespoon ballpark yellow mustard
- ¼ cup dried cranberries
- 1 tablespoon sweet pickle relish
- Salt and freshly ground black pepper
- Sliced bread (toasted, if desired)
- Lettuce and sliced tomato
Directions
- Toast the almonds in a small nonstick pan over medium-low heat until slightly browned and aromatic; do not burn.
- Mix the almonds, tuna, mayonnaise, mustard and cranberries in a medium bowl. Season to taste with salt and pepper. Cover and refrigerate at least 15 minutes.
- Spread on sliced bread (toasted, if desired) and dress with lettuce and tomato. Serve immediately.
