Uncle Hog’s Huge Batch Tuna Salad Recipe
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 5 cups tuna in water, drained and separated with fork
- 1 cup Hellmann's mayonnaise (this is approximate -- use mayonnaise only as needed)
- 2 celery ribs (chopped)
- 1⁄2 large onion (diced)
- 3 -4 tablespoons sweet pickle relish (or dill pickle relish as per your choice to taste)
- 3 eggs (boiled and peeled -- eggs are optional)
- 1⁄2 teaspoon pepper
directions
- Chop celery and onion in food processor.
- Peel and chop the boiled eggs. I chop eggs by hand as there is too much wasted egg chopping them in processor. Set aside.
- In a mixing bowl, place drained tuna, chopped egg, pickle relish, chopped celery and chopped onion.I learned the hard way not to use food process on the tuna at all.
- Gently mix all ingredients except mayonnaise into the well drained tuna until all are intermixed.
- Adding the mayonnaise: The secret to the best tuna salad is to have mostly tuna and be sparing on the other ingredients, using only what is needed for flavor. Especially be cautious on use of mayonnaise staring out adding it incrementally and stopping to taste test. Use only enough mayonnaise to reach correct consistency and maximum flavor then stop. It is tempting, but don't add a huge dollop all at once. Just little by little add more and more until desired point is reached. Stop there.
- Refrigerate tuna salad until ready to use.
- Enjoy.
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RECIPE SUBMITTED BY
Tiomarrano
Chico, 43
<p>I am currently retired and trying to salvage our <br />family heirloom recipes that my mother left 40 years ago hand written on now fading recipe cards. <br /><br />I would like to share some of these recipes with the general public. Of course they reflect the old high fat 'un-healthy style of cooking done fruequently in those days. So, if you see something you like, feel free to try to modify it to a more healthy modern equivalent if you don't think it will hurt anything. I see it this way: recipes are guidelines, not commandments.</p>