*Sandwiches are either made (or not made) by the bread you choose.  So choose wisely! I toast my bread to give it a semi tuna melt feel – you can always add cheese to the bread as well.   I just don’t like my tuna hot.

*I added a few sun-dried tomatoes to the bread and then a scoop of the tuna salad, along with my pickled onions.  All that’s missing is a little lettuce (arugula would go nice!).

*Tuna salad with just the celery and mayo is always a go-to standard if I’m in a rush.  If I have a little more time I put a spin on the flavors – and while I might only eat tuna every few months, it’s always good to have variety.  Sometimes I add a few dried cranberries in and even some avocado for creaminess (and that way you can use less mayo).  Get creative and try a few different combos!  I’m thinking to do a sesame oil version with rice wine vinegar, diced cucumber, and mango for almost a combo you’d see with sushi, only deconstructed.  Creative juices are flowing now – the combinations really are endless!

*Last but not least, I try to add in a few herbs and spices that I have on hand.  It’s a great way to use up any fresh herbs I’ve bought for the week – this week it just happened to be a sprig of basil that I had leftover – but parsley adds a bright freshness that you might just be surprised!  So, get creative with your tuna – those little packets they sell in the store pre-packaged and pre-flavored are all over the  internet as ‘trending’ with just a few minutes you’ll have your own go-to tuna for the week at a fraction of the cost!