Sweet Heat Tuna Salad Sandwich

Makes 4 sandwiches

Recipe courtesy of Louisiana Kitchen & Culture

Ingredients:

Sweet heat indeed; the Granny Smith apples and candied jalapeños add robust flavor to what is already a very good tuna salad.
12 ounces solid tuna packed in olive oil, drained
2 stalks celery, halved lengthwise and thinly sliced
1 small Granny Smith apple, peeled, cored, and diced ¼ inch
¼ cup diced roasted pecans
3 tablespoons mayonnaise
2 tablespoons freshly chopped parsley leaves
1 tablespoon freshly squeezed lemon juice
1 teaspoon celery seed
salt and pepper to taste
4 tablespoons candied jalapeño peppers* or to taste
lettuce leaves
8 slices good sandwich bread, lightly toasted if desired
*Available in the condiment aisle of a well-stocked grocery store

Click image to enlarge

Method:

Place the tuna in a bowl and flake with a fork; pieces should be no larger than ⅓ inch. Combine celery, apple, pecans, mayonnaise, parsley, lemon juice, celery seed, and salt and pepper to taste. Gently fold into flaked tuna; taste and adjust seasonings as desired.

Line 4 bread slices with lettuce and divide tuna salad among slices. Spoon 1 tablespoon candied jalapeño peppers over tuna salad (more to taste), top with remaining bread slices, and serve.

Note: Look for solid tuna packed in olive oil. Our go-to brand is Tonino.