This tuna salad sandwich mixes canned tuna with mayonnaise, red onion and chopped dill pickles. It goes between slices of toasted whole wheat bread with a little fresh dill.
The pickles give it tang and crunch, so you don’t need much else. Toast the bread so it holds up to the tuna salad.
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1. In a bowl, combine 6 oz canned tuna, drained and flaked, 0.25 cup mayonnaise, 2 tbsp finely chopped red onion, 0.25 cup chopped dill pickles, and 0.5 tsp salt. Mix well.
2. Toast 4 slices whole wheat bread until golden.
3. Divide tuna salad evenly among 2 sandwiches.
4. Assemble sandwiches and cut in half.
5. Finish with 1 tbsp chopped fresh dill sprinkled on top of tuna salad before closing sandwiches.
Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
Rotisserie chicken slices and shreds easily, turning into tacos, bowls, pasta, and soups. Quick dinners start with one hot chicken.
