How to Make a Dill Pickle Tuna Sandwich

Many old timers equate tuna sandwiches with Fridays, remembering back to the time when eating meat on Fridays was forbidden by certain Christian religions. (The tradition still lingers, as clam chowder is the typical soup of the day at many restaurants). Times have changed and so has the caliber of the tuna sandwich. No longer oil-soaked cheap fish stuck between two slices of white bread, the tuna salad sandwich has become a restaurant favorite and the signature dish of many a cook. Variations are endless; but the dill pickle tuna sandwich may be one of the most popular. Read on to learn more.

Difficulty: Easy

Instructions

Things You'll Need:

• Can of tuna
• Two dill pickle spears
• One celery stalk
• One small tomato (not cherry)
• Mayonnaise
• Bread: rye, wheat and rolls are popular choices

1. Flake tuna with a fork in a bowl.

2. 
   Dill pickels add the zing to the sandwich.

   Dice two pickle spears and one celery stalk. Add to flaked tuna and mix.

3. Add, to taste, mayonnaise to the tuna mixture. Mix and fluff well.

4. Toast bread.

5. 
   Lots of vegetables add to the great taste of this sandwich.

   Slice tomato and lay on one slice of bread. Heap tuna mixture on other side. Marry the slices to make the sandwich. Slice in half.

Tips & Warnings

• The dill-er the pickle the better. Look in the refrigerated deli case for the best quality.
• Not all tuna is created equal. Go for the albacore packed in water.
• Heat up the sandwich with a slice of cheese and set it open face under the broiler.

Resources

• For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index.