top of page

Tuna Salad Sandwiches

(by Trina Tjersland)


7 oz. can tuna fish

1/3 c. Miracle Whip

salt and pepper to taste

1/4 c. celery, chopped

1/4 c. onion, chopped

4 slices Wonder Bread, toasted

iceberg lettuce

Drain the tuna fish and mix with Miracle Whip, salt and pepper.

Mix in optional celery and onion celery and onion.

Spread tuna salad evenly on two pieces of toast.

Place a piece of lettuce on top of the tuna salad.

Top with remaining slices of toast.

Cut each sandwich in half, and serve with saltines from the cookie jar.

Try to explain to your children why their tuna sandwiches don’t taste like the tuna sandwiches at their friends’ houses.

Serves 2.


(Read House of Miracles, the story that accompanies this recipe.)

Recent Posts

See All

(by Julie Cole) 6 oz. canned crabmeat, drained 1/4 lb. butter, at room temperature 5 oz. jar Old English Cheese Spread 2 t. mayonnaise 1/2 t. garlic powder 1/2 t. seasoned salt 6 English muffins, spli

(by Laney Rosen) 13 - 15 oz. box yellow cake mix 16 oz. can fruit cocktail with juice 2 medium eggs, beaten 1 c. shredded sweetened coconut 1 t. vanilla 1/2 c. brown sugar 1/2 c. white sugar 1/2 c. bu

(by Natalie Hirt) (In English, it means an egg omelet, but almost always turned into scrambled eggs for my harried mother.) 5 eggs 2 T. milk olive oil 1 jalapeno, diced (seeds or no seeds, your prefe

bottom of page