This is it, folks, a simple, traditional, classic tuna salad sandwich. Nothing fancy, nothing exotic. Just good. What is the key here? Three words: Really good ingredients. Buy the best tuna -- or make your own (recipe is linked below) -- great mayonnaise, great mustard and fresh veggies. And don't forget the bread! Tuna salad sandwiches on Wonder bread may be nostalgic, but I love this recipe with good crusty bread instead. This tuna salad recipe serves 4, and the salad will keep for a few days in the fridge.

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

2-3 cans of high-quality tuna, or 1 lb of your homemade tunafish

4 T. diced celery

6-7 T. high quality mayonnaise

2-3 T. Dijon or other good mustard

1-2 t. finely chopped dill

1/2 a medium onion, finely chopped

1 T. finely chopped parsley (optional)

1/4 t. cayenne (optional)

Salt and pepper to taste

Preparation:

Flake the tuna into chunks. If you bought it oil-packed, as I recommend, let it be coated in oil. Don't wash the tuna.

Mix the tuna with all the other ingredients in a bowl. Test for salt and add it to taste.

Optional: Make your own mayonnaise! There is a great recipe linked below.

To serve -- well, we all know how to eat a tuna sandwich! But I like my sandwiches on toasted crusty bread. If you want to go upscale, serve them like an Italian bruschetta: Open-faced on thick crusty toast.

Source:http://fishcooking.about.com/od/smokebrine/r/tunafish.htm