The Pioneer Woman Tasty Kitchen
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Tuna and Shrimp Sandwich

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Level: Easy

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Description

Tuna can be blah. Tuna with shrimp is so much better! Shrimp is magical like that.

Ingredients

  • 1 can (5 Oz. Can) Tuna
  • 1 can (4 Oz. Can) Geisha Tiny Shrimp
  • 3 Tablespoons Mayonnaise
  • 1 Tablespoon Mustard
  • ½ cups Chopped Celery Hearts
  • 1 Tablespoon Softened Cream Cheese
  • 4 slices Bread

Preparation

Drain tuna and shrimp very well. I like to press them in a sieve with the back of a spoon to really get the liquid out. Chop the celery hearts as finely or coarsely as you’d like. I use the very inner core of a stalk of celery, leaves and all. Put everything in a bowl with the mayo and mustard and stir together. The shrimp will disintegrate, but that’s okay, the flavor is all that matters! Salt and pepper to taste.

Spread cream cheese on bread and pile the tuna/shrimp on top. I like to eat this open face, but one slice or two is up to you.

Of course, you can change this up however you want. Add green onion, chopped lettuce, apple pieces, etc., whatever you love in tuna salad. Or change up the dressing. Sometimes I use leftover honey mustard salad dressing if I’ve made some recently. However, I like to keep this one much simpler than if I just make plain tuna salad because I love the flavor of the shrimp so much and I don’t want to hide it.

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