Tuna Salad #1 : Like Mom Used to Make
"This is the tuna salad my mom used to make. Simple, comforting, wonderful on soft white bread.
The quantities are estimates, since Mom never really measured."
photo by mailbelle
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
5
ingredients
- 2 (6 ounce) cans tuna in water
- 4 eggs, hard-boiled
- 1⁄4 - 1⁄2 cup mayonnaise (I'm partial to Hellman's)
- 1⁄4 cup pickle relish
- salt
- pepper
directions
- Coarsely chop the hardboiled eggs and add to a bowl.
- Flake in the tuna.
- Add the pickle relish, and stir to combine.
- Add the mayonnaise a little at a time, tasting as you go, until you get a consistency you like. I like my tuna salad kind of creamy.
- Season to taste with salt and pepper.
-
VARIATION:
- Use canned salmon in place of the tuna. Make sure to pick out all the pieces of bone and cartilage first.
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Reviews
-
This is exactly the way I learned to make tuna salad. Simple, but oh so good! Made for My 3 Chefs (. . . Like Mom Used to Make theme).
RECIPE SUBMITTED BY
I'm a programmer by day, bread baker by night. To make a living, I do process automation for management at an inbound call center. (It's really not as exciting as it sounds.) Actually, I enjoy my job. There are worse things I could be doing to finance my cooking / baking habits.
I never really knew how to cook growing up. Some of you in the Breads and Baking forum have heard my disastrous story about making Nestle Toll House cookies...
When I went to college and moved out of the dorms, I started to become interested in actually learning how to cook. I had a lactose intolerant boyfriend, and a limited budget, so it made sense to stop eating take-out pizza and Taco Bell every day. I have to credit The Dairy Free Cookbook by Jane Zukin as my first real guide. (I still cook out of it , even though the boyfriend is long gone!)
With that as a start, I set about systematically teaching myself how to cook.
Five years later, I'm getting a reputation from friends and family as being a good cook. I love baking bread from scratch (I could really become a sourdough freak - thanks Donna!) - I can't seem to make enough cinnamon raisin swirl to keep my mom and grandmother happy. I'm enjoying getting back to eating seasonally, eschewing over - processed prepared food in favor of simpler, healthier, better tasting, cheaper meals I make myself. When I set out to learn, I never imagined I'd be making stock, roasting whole chickens, baking bread, or shopping at our local farmer's market. Now I can't imagine going back to the way I used to eat.
I hope someday to learn enough about bread baking to open a local bakery/cafe, somewhere in Westport or Downtown Kansas City. I love my city, and the kind of place I have in mind will be a place that gives back to the community. I want to leave this city a better place for my having been here.
Here's my standard metric for how I review recipes here, because I want my reviews to be helpful and consistent:
***** Fantastic as is. Wouldn't change a thing and will make it often.
0**** Fantastic tweaked a little to suit my tastes. Will make it often.
00*** Had to tweak it alot to get something I would make again.
000** Not very good. May try tweaking it again at some point.
0000* Not good. Probably won't try making again, even with tweaks.
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