Thought Leader Series: Springtime Picnics: Tuna Salad on Toasted Rye with Sun Tea
Lorena Brockman is a blogger for JennsBlahBlahBlog.com and has notable know-how in blogging, food, cooking, and has been deemed "Greatest Auntie Ever" by many. To learn more about Lorena, visit her company's blog at JennsBlahBlahBlog.com. Springtime is here and...
Lorena Brockman is a blogger for JennsBlahBlahBlog.com and has notable know-how in blogging, food, cooking, and has been deemed "Greatest Auntie Ever" by many. To learn more about Lorena, visit her company's blog at JennsBlahBlahBlog.com.
Springtime is here and the weather is changing. The sun is shining, temperature is rising, and the outdoors are more inviting. Picnics are a popular way to celebrate the coming of the blooms, and what better way to do that than with an awesome meal.
Gather your friends and family, post up under your favorite tree or funnest park, and enjoy this tuna salad on rye with sun tea. It's sure to impress your guests and keep those busy kids full of energy.
Iced tea is a must at any picnic or outing. This recipe for sun tea is easy, but does take some time.
- 8 tea bags (your choice)
- 1 gallon glass jar with screw-on lid
- 1 gallon water
1. Put tea bags in the jar with strings hanging out of the side.
2. Holding the strings, fill the container with water and secure the strings when screwing on the lid.
3. Place the jar in direct sunlight for four to six hours, moving it into the sun if necessary.
4. Once brewed to the preferred strength, chill in the fridge until cool.
Deviled eggs are a must for any picnic. This recipe is for a deviled eggs mixture to make your tuna salad something special.
- 3 hardboiled eggs
- 1 tablespoon mayonnaise
- 1 tablespoon mustard
- 1 teaspoon paprika
1. Half each egg; remove cooked yolks and put in a small bowl.
2. Add mayo and mustard, cut into the yolks and stir until creamy.
3. Dice the cooked egg whites small and combine with the yolks.
4. Sprinkle with paprika and set fridge.
This tuna salad isn't the boring tuna salad you may be thinking of. There are crisp, fresh ingredients with great flavor mixed in to make it a hearty and delicious sandwich.
- 2 cans tuna in water, drained
- 1 avocado, pitted, peel, and diced
- 1/2 onion, finely chopped
- 1 stalk celery, finely chopped
- 1 small tomato, diced
- 1 medium dill pickle, finely diced
- 4 leaves of green leaf lettuce
- 1 cup mayo
- 1/4 cup mustard
- Salt and pepper to taste
1. In a large bowl, combine tuna, avocado, onion, celery, tomato, and pickle.
2. Stir in mayo and mustard until well coated.
3. Salt and pepper to taste
Now that you have your tuna salad ready, grab your favorite rye bread slices. Lightly butter one side of each slice and toast in your toaster oven until desired shade. Scoop a generous amount of tuna salad onto one side of the bread. You can spoon your deviled egg mixture to garnish if you didn't mix it in the tuna salad. Then cover with a leaf of lettuce and top with the other slice of bread. With your sharp kitchen knife, cut the sandwich in half diagonally.
Pour a generous glass of sun tea over some ice and garnish with a lemon. Serve this chilled drink with your delicious, crisp, fresh, and tasty tuna salad sandwich.
Spring is a wonderful time to get out of your winter hibernation and into the warm, fresh air. Get your family and friends together to enjoy some great food, fresh drinks, and the joy of the warming weather.
Browse kitchen knives to find the best set of sharp chef knives to make preparing this great recipe a breeze.