I'm sure we all know how to make these (and, to be honest, my kids don't like Tuna Fish sandwiches, but I do).

1 can (170g | 6oz, 85g | 3oz drained) of tuna fish, packed in water not oil
½ stalk celery (optional)
1 tbls Salad Dressing
pinch of onion poweder (optional)
pinch pepper (optional).
Bread

• Open the can of tuna and drain it. The simplest way to drain it is, before removing the lid, hold the can upside down and press the lid against the tuna. This will squeeze out excess water (note, do this over a sink).
  
• Finely chop up the celery. This is optional, but it gives it a nice crunch. You can also substitute something else for the celery – a crisp apple adds a nice sweetness to it.
  
• Put the tuna meat into a bowl. Add the salad dressing, the celery (optional), pinch of onion powder and pinch of pepper.
  
• Using a fork, mash and mix the ingredients together.
  
• Spread on bread.

Notes:
You can use pretty much any type of meat you like, canned tuna, salmon, ham, chicken.

You could also use leftover meat from the Thanksgiving turkey or Sunday roast chicken or ham. Just chop up the meat finely.

Salad dressing looks like mayonnaise – but it tastes better.

You don’t need to use a lot of salad dressing. You want to use enough salad dressing to make the tuna fish stick together (unlike some people who add so much that it is really just salad dressing with tuna fish to give it texture).

How much is a pinch? It’s what you can grab between your thumb and forefinger – probably somewhere between 1/16 and 1/8 of a teaspoon).