Our menu experienced some changes last fall. The tuna salad is no longer available but that doesn’t mean you still can’t enjoy this classic lunchtime sandwich. A few of our customers have since asked for the tuna salad recipe and today’s the day we share it with everyone. In Mahasti’s simple to follow recipe, she’s substituted sour cream for mayonnaise, thus lowering the calorie count. The addition of Sriracha lends some tanginess, while chipotle sauce adds a smoky profile. The bells peppers, relish and onion add a nice crunch.
1 – 12 oz Can Tuna in water
2 Tbl Onion, chopped
¼ cup Red Bell Pepper, diced
2 Tbl Cider Vinegar
1 tsp Fresh Lemon Juice
2 heaping Tbl sweet pickle relish
2 heaping Tbl Dill Pickle, chopped
Scant ¼ cup sour cream
1/8 tsp Sriracha Sauce
1 tsp chipotle sauce (from a can of chipotle en adobo)
1/8 tsp garlic powder
1/8 tsp plus a pinch salt
Drain Tuna and squeeze out all of the water. Transfer Tuna to a large bowl, add remaining ingredients and toss well with a spoon till everything is well distributed.
Serve on Flour Head Bakery Every Day White sliced sandwich bread.