Tuna Salad Sandwich

• 2 packs of Dellalo tuna packed in oil (a total of 4 2.8oz tins)
• ¼ cup mayonnaise with olive oil (mayo with olive oil makes for a creamier, more flavorful tuna salad)
• 2 stalks celery, diced
• 1 large onion, diced 
• 1-2 tablespoons chopped parsley
• Juice of half a lemon
• Salt, pepper, oregano, and red pepper to taste
• 1 La Bella Romana French Baguette

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1. Drain the tuna well
2. Add the mayonnaise, celery, onion, herbs, and drained tuna to a bowl.
3. Gently mix everything together until well combined. Season with salt and pepper to taste.
4. Slice bread and spoon tuna salad into bread and enjoy!

Tips:

• For a creamier tuna salad, use more mayonnaise.
• For a crunchier salad, add chopped nuts or crumbled crackers.
• You can add chives or dill (or a combination) instead of parsley
• Red onion or scallions work as well
• To add a bit of sweetness, try adding a spoonful of diced apple or grapes.
• For a Mediterranean twist, add chopped sun-dried tomatoes, crumbled feta cheese, and a drizzle of olive oil.
• Can serve on sandwiches, crackers, or salad greens
• Can store in an airtight container in the refrigerator for up to 3 days.

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