Hickory Smoked Tuna Salad Sandwiches
Yield:
4 sandwiches
Hickory-smoked tuna salad meets crispy bacon and toasted pecans for a bold twist on an American diner classic. Serve it on toasted sandwich bread dressed with lettuce, tomato and a touch of Blue Plate Mayo. That’s the good stuff!
Ingredients
- ¼ cup chopped pecans
- 2 (2.6-ounce) packages hickory-smoked flavored tuna
- 4 tablespoons Blue Plate® Mayonnaise, plus more for sandwiches
- 1 tablespoon yellow mustard
- 2 tablespoons chopped crispy cooked bacon (or jarred real bacon bits)
- Sliced sandwich bread
- Lettuce leaves
- Thinly sliced tomatoes
Directions
- TOAST pecans in a small nonstick pan over medium heat until slightly browned and aromatic; do not burn.
- MIX in a small bowl pecans, tuna, 4 tablespoons mayonnaise, mustard and bacon. Cover and refrigerate at least 15 minutes.
- TOAST sandwich bread if desired.
- SPREAD mayonnaise on one or both slices of sandwich bread. Evenly spread one slice with tuna salad, then top with tomato and lettuce. Add second slice on top and press gently. Serve immediately.
