Hickory Smoked Tuna Salad Sandwiches
Hickory-smoked tuna salad meets crispy bacon and toasted pecans for a bold twist on an American diner classic. Serve it on toasted sandwich bread dressed with lettuce, tomato and a touch of Blue Plate Mayo. That’s the good stuff!
Yield:
4 sandwiches
Ingredients
- ¼ cup chopped pecans
- 2 (2.6-ounce) packages hickory-smoked flavored tuna
- 4 tablespoons Blue Plate® Mayonnaise, plus more for sandwiches
- 1 tablespoon yellow mustard
- 2 tablespoons chopped crispy cooked bacon (or jarred real bacon bits)
- Sliced sandwich bread
- Lettuce leaves
- Thinly sliced tomatoes
Directions
- Toast pecans in a small nonstick pan over medium heat until slightly browned and aromatic; do not burn.
- In a bowl, mix pecans, tuna, 4 tablespoons mayonnaise, mustard and bacon. Cover and refrigerate at least 15 minutes.
- Toast sandwich bread, if desired.
- Assemble sandwiches with tuna salad and dress with with lettuce, tomato and mayonnaise. Serve immediately.
