Saturday, May 5, 2018

Tuna and Egg Salad

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!