My mom…God love her, but the woman really couldn’t cook. It isn’t that she didn’t try. She did, but she never really learned how wonderful a properly cooked recipe can be and to her, dinner was just a tool to keep the family fed. Enter Mom’s tuna “salad.” To her, tuna salad was simply tuna and mayo. Nothing more and nothing less and Lord Almighty did that woman slather on the mayo! I love mayo but there is a definite line in the sand between too much of a good thing and just right. Due to mayo overload, tuna salad isn’t something that I’ve made a part of my adult life. That is, until this simple tuna salad slider recipe came into my life.
This slider recipe redeemed the classic tuna salad recipe in my mind. No longer soggy, bursting with so much flavor and on buns that seriously? I think may be perfect for this recipe. This is one of our favorite lunch recipes in our house, but it’s also perfect for those long days where your really just want a light dinner. It’s awesome because it comes together so quickly, but it tastes amazing too! If you want to customize the recipe a bit, feel free. It’s tuna salad so it isn’t exactly rocket science for making a good sandwich. Leave out the egg if you don’t like hard boiled egg. Skip the red onion if you aren’t a fan. No matter how you “slice” it, this sandwich is good. In fact? I like to add cheese to it a lot of the time. A thick slice of cheddar goes very well with this as an easy lunch idea!
Simple Tuna Salad Sliders Recipe
When I make this here at home, I like to use my homemade mayo recipe if I’ve got a few extra minutes to whip it up. Otherwise I just use whatever happens to be on hand that day. Since we use this for a homemschool lunch a lot of days, most of the time, I use whatever jarred stuff I have so that we don’t spend the extra time and can use that extra time to learn. The “secret” ingredient for this recipe is the lime juice. I had never had tuna salad with lime juice before and let me tell you, it makes a huge difference! I wouldn’t substitute it with lemon juice though since the two flavors are entirely different. As for which tuna to use, whatever you have on hand works.
You Will Need:
- 2 Cans Tuna
- ¼ Cup Mayonnaise
- 1 hard boiled egg
- 1 Celery Rib
- 2 Tablespoon red onion
- 1 Lime
- 2 Roma Tomatoes
- Baby Spinach
- Wheat Rolls
Ready for how quickly this comes together? For prep work, hard boil the egg then chop to the size that you like. While the egg is boiling, juice the lime, finely chop the celery and red onion then slice the tomatoes. Drain the tuna very well. I tend to use my colander to make sure that it’s fully drained and not soggy. It gives me a chance to inspect the tuna to be certain there aren’t any small bones floating around where they shouldn’t be.
Once you’ve got your prep work done, combine all of the ingredients in a medium mixing bowl and mix very well. Slice your buns in half then layer the spinach, tomato, cheese if using and finally, your tuna salad. Top with the other half of the bun and enjoy!
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