The sweet crunch of apples mixed with tangy relish gives this southern apple tuna salad sandwich a lively bite that feels light yet satisfying. I love it on toasted sourdough — the flavors pop and the texture stays fresh (honestly, it’s hard not to go back for seconds).
The sweet crunch of apples mixed with tangy relish gives this southern apple tuna salad sandwich a lively bite that feels light yet satisfying. I love it on toasted sourdough — the flavors pop and the texture stays fresh (honestly, it’s hard not to go back for seconds).
How to Make Southern Apple Tuna Salad [Step-By-Step Guide]
Ingredients
- 3 5 ounce cans tuna in water, drained
- 4 tablespoons mayonnaise
- 1 small apple – peeled cored, and chopped, (lemon juice will keep the apple from turning brown.)
- 3 – 4 tablespoons sweet pickle relish according to your taste
- 3 boiled eggs cutup
Method
- Stir all ingredients together in a bowl until evenly mixed. You can serve immediately, though it tastes much better after being refrigerated overnight.
Notes
I usually serve mine on a sandwich and not in a salad.
Optional:
- 1/4 cup pecans, cutup
- 1/4 cup celery, cutup
Private Notes
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