Tuna and Celery Sandwich with Japanese Mayonnaise

Do you ever have the problem of using celery stalk and don’t know what to do with the leaves? This sandwich solves the problem in a delicious way! This recipe is a great lunch option as it’s very easy and simple. If you happened to use some celery stalks for dinner the previous night, don’t pitch the leaves! Save them the next day for lunch!

INGREDIENTS (2 Servings)
Celery (leaves)1 Stalk
Yellow OnionHalf
[A] Canned Tuna in Oil2.5oz / 70g
[A] Japanese Mayonnaise3 Tablespoons
[A] SaltTo taste
[A] Black PepperTo taste
[A] Ground PaprikaA dash
Sliced Cheese (prefer cheddar)2 Slices

DIRECTIONS

  1. Finely dice the onion and celery leaves.
  2. In a mixing bowl, slightly drain the oil from the canned tuna. Then combine [A] ingredients and mix well.
  3. Spread mixture on top of the bread, place slice cheese on top, assemble the other piece of bread to make a sandwich and toast them briefly.
  4. DŌZO!

NOTE: I demonstrated by using croissant in this post, however you can replace with white bread! The only extra step is to butter both sides of the bread and toast them on a frying pan on medium-low heat before you assemble!

Recipe adapted from here

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