When was the last time you changed how you made tuna salad?
I thought so!
This tuna mix is more for a salad than a sandwich. The bread just gets in the way. It would be delicious stuffed into a tomato. Or simply served atop a few large lettuce leaves surrounded by slices of tomatoes and avocados. Place a small mound on a salad dish surrounded by a sunburst of Ritz crackers. If one must insist on bread, I suggest an open-faced sandwich like that pictured above.
I have always used celery in my tuna mix, but it is not something I always have on hand. Instead, I substituted sliced water chestnuts which gave a bit of a crunch I enjoy. Mayonnaise with lemon is now readily available in most supermarkets. Or just use regular mayo and a bit of fresh lemon juice. Always use Albacore tuna. Nothing compares.
- 1, 10-ounce can Albacore tuna in water, well-drained and blotted with paper towels
- 3 hard-boiled eggs
- 3 green onions, white and green parts, minced or 1/4 cup sweet onion, grated (I prefer the green onions)
- 1 small stalk celery, finely chopped or
- 1/2 can water chestnuts, rinsed and drained, cut into quarters
- 6 tablespoons mayonnaise with lemon, add more if needed or to your preference
- 2 teaspoons dill pickle relish, not sweet relish
- 1-2 teaspoons honey mustard
- 1/2 teaspoon celery seed
- 1/4 -1/2 teaspoon seasoned salt
- 1/4 - 1/2 teaspoon pepper
Remove egg yolks and set aside. Chop egg whites. In a medium bowl, combine drained tuna, egg whites, celery or water chestnuts and onions.
In a small bowl, blend together remaining ingredients. Taste and re-season if necessary. Add to tuna mixture. Gently blend. Add more mayo if needed. Taste and re-season if necessary. Crumble in reserved egg yolks. Gently blend. Serve as desired. Even better the next day!
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