I always try Kittencal's recipes when they show up and my family is never disappointed! I know our tastes so I usually tweak the first time unless I am thoroughly unfamiliar with the ingredients and so this one I used one big can of chunk light tuna in water, 2 green onions, no pickle relish (don't like sweet with my tuna), plain pepper rather than lemon pepper and since we had no tabasco in house I just put in a good healthy spoonful of horseradish. I also added 2 tablespoons of flat-leaf parsley and took the advice to let it sit overnight. HOLY BUCKETS IS THIS STUFF DELICIOUS! I've made it two days in a row, sent it with hubby for lunch, had it for lunch and dinner and now lunch again and I polished it off with half a box of Roasted Garlic Triscuits. WOW!!! for the sake of my waistline I will have to limit myself to one batch a week because I cannot be trusted to make more!!! THANK YOU KITCALKITCH!!!!!
This is very good! I substituted diced dill pickles for the sweet pickle relish (personal preference) and added a 2nd chopped green onion as well as a chopped up boiled egg. I also added another 1/4 cup light mayo as the first go-round was still a little too dry. This is really easy to make "to taste", but I will caution those who come after me to use the 2-3 tbsp fresh lemon juice warily. I used 2 tbsp thinking I was going light, but in the end I wish I'd only used maybe 1 tbsp of the juice and then tasted it before proceeding. You can always add more of any ingredient but you cannot take anything back! I will taste test this again after it sits in the fridge overnight. :) Thanks Kittencal!
7/31/10 Edited to add: Sitting overnight did the trick with this tuna salad. I couldn't gobble it down fast enough the next day. :) YUM!
Very good, I used a tsp of dijon instead of dried mustard and my home made refrigerator bread and butter pickles chopped up instead of relish. One thing I have always done with tuna from the can is drain it over night in the fridge , I just dump it in a fine mesh drainer I have in a bowl cover with saran and place in fridge this allows the flakiness of the tuna to be maintained.
I've been making a similar version of tuna salad for 50 years or so, but always like to try new things. The addition of fresh lemon, squeezing out the excess moisture from the tuna and letting it sit overnight were the three aspects that made all the difference in the world from ordinary to outstanding. As always, Kittencal, you're the best!
Delicious! Followed recipe exactly no revisions.
Def the best tuna salad I have ever tasted! Thank you so much for this awesome recipe. I encourage anyone that likes tuna salad to try this. It raises the bar on how good you can make a tuna salad sandwich!
Best Tuna Salad We've ever had! This is now a weekly menu item at our home!
Very good tuna salad sandwich. Thanks for posting.
Tasty! I will certainly be making this tuna salad again. Thanks for sharing, Kittencalskitchen!
This is a keeper, I loved it! Mixed exactly as directed, no substitutions, I served this on traditional sandwiches and the kids devoured it all, and I also found that it makes a fantastic pickled jalapeno stuffing! The peppers were a huge hit at my last party, thanks for posting.