Thursday, September 3, 2015

Tuna Salad Sandwich on Whole Wheat Bread

I wanted to make a good sandwich for The Blog Tech's lunch today and this is what he got.                                                        
 I started out by making some good honey whole wheat bread.  Here's the recipe:

4-1/2 tsp. rapid rise yeast
2-3/4 C. water
1/2 C. honey
1/4 C. melted butter
3 tsp. salt
4-1/2 C. whole wheat flour
2-3 C. all purpose flour

Mix the liquid ingredients together and add the dry.  Knead until you have a smooth ball of dough.  Place it in a buttered bowl and cover it and let it rise for an hour until it doubles in bulk.

 Split it in two and form into two loaves.

 Place them in buttered loaf pans and cover and let rise until they crest the pans.  Bake at 375 degrees for 30 minutes and then lower the heat to 350 degrees and bake 10-15 minutes longer until they reach an internal temp of 190 or sound hollow when you knock on them.  Cool on racks.

 There is nothing like home grown celery!  Mine is ready so I cut some for the tuna salad.  A little of it goes a long way.

 Empty 4 cans of drained tuna in oil in a bowl.  Add a diced sweet onion.

 Chop your celery and add 5 hard boiled eggs chopped.  Sprinkle with salt and pepper.

 Squeeze half a lemon over it and add about 1/3 C. of mayonnaise. It should be on the dry side so it doesn't make the sandwich soggy.

 I refrigerate it ahead of time to let it thicken and allow the flavors to blend.

 Slice some bread.

 When I am packing these for a lunch, I line them with a crunchy lettuce to keep the bread from getting soggy.

 Scoop on the salad.

 Sprouts go very well with this sandwich.

 More lettuce.

 Press.


Slice and wrap tight.  This is a wonderful tuna salad sandwich.