Lunch Lady Tuna Salad Sandwich Filling

When it comes to soothing, quick to fix, and budget friendly, this old-fashioned, cafeteria-style tuna salad sandwich filling can’t be beat! Let the filling chill in the refrigerator about a half hour to allow flavors to marry. Also, to keep sandwich bread from getting soggy, I find it’s best to pack bread and filling separately, until lunchtime. © The Working Lunch Project

CourseLunch
CuisineAmerican

Servings	Prep Time
4servings	10minutes

Passive Time

1/2hour (chilling time)

Servings	Prep Time
4servings	10minutes

Passive Time

1/2hour (chilling time)

Ingredients

25 ounce cans albacore tuna in olive oil rinsed, and drained
1/2cup finely mince, white onion
6tablespoons ketchup
4tablespoons mayonnaise
4tablespoons dill pickle relish (not sweet pickle relish)drained, then measured (you don’t want the juice, just the pickles)
1/4teaspoon celery seed
1/2teaspoon onion powder

Instructions

In a small bowl, mix all ingredients together until well combined.
Cover and chill in refrigerator 1/2 hour to allow flavors to meld. Use within 3 days.

Recipe Notes

Nutritional facts per serving:

209 calories

11g fat

461mg sodium

10g carbs

0.4g fiber

15g protein