Tuna and Egg-Salad Sandwich

I have never in my life made or eaten an egg-salad sandwich, so I really cannot explain why, on my way home from work, I found an inexplicable craving for egg-salad AND tuna fish. Yep, can’t explain it at all. But, after a little tinkering I came up with this mixture and it hit the spot. You can make almost any kind of adjustment you’d like with this. More pickle, cucumber instead of celery, cucumber AND celery, adding green pepper or shredded carrots or whatever else strikes your fancy. (Keep the red wine vinegar though, it cuts the fishiness of the tuna tremendously.)

Tuna & Egg-Salad Sandwich

Preheat oven to broil

2 cans tuna, drained
3 hard boiled eggs
1 stalk celery, minced
2-3 green onions, minced
1/3 cup mayo
2 tablespoons dill pickle relish
2 tablespoons red wine vinegar
2 teaspoons yellow mustard
1 teaspoon garlic salt
ground black pepper, to taste

Dinner rolls
Pepperjack cheese

Chop the eggs and set aside, mix everything else together and then fold in the eggs so they don’t crumble into nothingness. Cut your rolls in half, sprinkle with pepperjack and broil until the roll is crispy and the cheese is all melty. Scoop tuna-egg mixture into sandwich and enjoy!