A touch hyperbolic? Perhaps. But I really think I make the best tuna salad and what's funny about that is: everyone loves their own tuna salad the best, don't they?
In my opinion, tuna salad should never contain pickle relish (pickles a-ok, just not sugary relish) or mustard, and it should be creamy not just-barely-bound-together with mayo. And speaking of mayo, it's Best Foods (or Hellmann's) all the way. It's the only mayo that will do. It should also be made with albacore tuna packed in oil whenever possible (oh, don't be afraid, you drain it off), but water-packed will do in a pinch.
THE BEST TUNA SALAD
- 1 can of albacore tuna (or boneless skinless salmon), drained thoroughly
- 1/2 a fresh lemon
- 1/4 of a sweet onion, very finely minced
- 1/2 a dill pickle, very finely minced
- 1/2 stalk of celery, very finely minced
- Best Foods mayonnaise
- fresh ground pepper
- a little chopped, fresh dill
Place tuna in a bowl, flake it, then moisten with juice of half a lemon and give it a quick mix. This gives the tuna a nice, fresh taste. Add in onion, pickle, and celery, mix well. Add in enough mayonnaise to bind all the ingredients, then add a little more to taste so that it's creamy without getting sogged down. I use at least 1 tablespoon to bind, then add another tablespoon at a time until I get the consistency I like. Add in pepper and a sprinkling of fresh dill to taste, mix and serve. I love it on sandwiches, but I also love it on a Triscuit cracker topped with a dash of habanero hot sauce.
This is the perfect quick lunch recipe. Simple, easy and so healthy.
I love this recipe! This is the second time I’ve made it and added 1 chopped boiled egg to it. It taste fabulous
An interesting recipe!
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