Copyright Thomas Saaristo  All Rights Reserved
Best of class tuna salad
6 6 ounce cans Starkist brand Gourmet's Choice tuna fillet, solid light tuna in olive oil
1 cup Hellmanns mayonnaise, then to taste
5 whole scallions, trimmed, mince very fine
8 slices Pepperidge Farm white sandwich bread, toasted optional
4 crispy lettuce leaves, very cold

Flake the tuna into the bowl of a food processor fitted with the metal chopping blade.
Pulse in 1 second intervals 8 to 10 times until all the tuna has been lightly ground

Scrape the ground tuna into a large mixing bowl. Add the mayonnaise and the
scallions and mix thoroughly

Cover the bowl with plastic wrap and refrigerate overnight

Classic tuna salad sandwiches

Divide the tuna mixture evenly (3 ounces tuna salad per sandwich) among 4 of the
slices and top each with a lettuce leaf. Top with the remaining slices of bread

If the bread was not toasted, place the prepared sandwiches in the refrigerator for 20
minutes. Serve very cold (recommended)

If the bread was toasted, serve immediately

Ultimate tuna melt

Toast the bread until it is evenly lightly toasted. Mix 2 teaspoons Dijon mustard into
the 4 tablespoons room temperature mayonnaise and schmear on 4 of the slices of
toast. Divide the tuna mixture evenly across the buttered toast. If tomatoes are in
season, top with tomato. Top each sandwich with 1 ounce shredded Fontina cheese
and dust lightly with paprika. Broil until the cheese is bubbling and golden brown

Serve Ultimate tuna melt very warm with sweet pickles and potato chips

Tuna salad stuffed fruit

Mound tuna salad in halved and seeded summer tomatoes, pitted avocado or halved
and seeded muskmelon