Back to the
Recipes
or the
Photos

Here's another one of my so-easy-it's-foolproof, been-making-it-forever recipes.

What you need:

1 can of water-packed tuna
mayonnaise
dill pickle relish
iceberg lettuce
bread

Open the can and drain out as much of the water as possible. Put it in a bowl and, with a fork, pull the tuna chunks apart. Dump in a tablespoon of relish, a tablespoon or two (depending on your taste and calorie-consciousness) of mayo, and a handful of lettuce cut up into very small bits. (As the lettuce is for texture, I like to use the thicker part near the base of the leaf.) Mix it all up. Taste. Add more of anything you want more of. Spread on a piece of bread, cover with another piece of bread, and eat.

When packing this in a bento, I strongly suggest putting the tuna salad in some sort of container rather than making the sandwiches ahead of time, as the bread will get soggy, especially if you like mayonnaise.