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Disclosure: I am being compensated to share a series of 5 posts about the Cans Get You Cooking program. All comments are 100% my own.
Canned foods help reduce the amount of food we waste, saving us time and money, and reducing our impact on the environment.
- According to recent studies, most Americans throw away spoiled fruits and vegetables two times a week on average, wasting approximately 15 percent to 20 percent of fresh fruits and vegetables each year.
- Canned food portion sizes are suited to both individuals and families and most recipes are designed around these sizes.
- Metal cans are endlessly recyclable and in fact, are the most recycled containers in America today, keeping metal out of landfills and saving significant energy. Nearly 80%-90% of all steel that has ever been produced is still in use today!
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We have an island of plants and bushes in the middle of my front yard.
There are two chive plants that grow profusely even in the harshest summer heat (and lack of watering.)
I love growing chives so I can add them to my tuna salad sandwiches. It adds a nice, mild onion taste.
You don’t want to add too much chives because the onion flavor is a little stronger the next day.
My family prefers Albacore Solid White Tuna. I usually buy Geisha or Bumble Bee. I can find canned tuna at Hannaford, Stop and Shop, Price Chopper and Walmart.
Here’s my recipe. What do you like to put in your tuna salad sandwiches?
- 12 oz. canned Tuna fish
- ½ to ¾ cup mayonnaise
- 1½ to 2 tablespoons chopped chives
- salt and pepper, to taste
- ½ cup diced celery (optional)
- lettuce (optional)
- sliced tomatoes (optional)
- bread, sub or bulky roll
- Drain the tuna and place in a medium bowl.
- Add the mayonnaise, chives, salt, pepper and celery. Mix well, cover, and keep refrigerated.
- Place your desired amount of tuna salad on your choice of bread. Top with lettuce and tomato.
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For a 12 oz can of tuna, I’d finely chop a medium yellow onion, dice 3-4 stalks of celery, and use a minimum of 3-4 tbsp’s Miracle Whip, my kids prefer that to mayo. Then salt and pepper. Before the kids were born, I’d add shredded carrot.
Sounds delicious, Mary!
Thank you for this recipe, I love tuna sandwiches and will try adding chives next time!