Prep 20 mins
Cook 0 mins
This is the tuna salad recipe I've had on a post-it note for ages.I think it came from a BC cookbook. I did a cursory search and couldn't find one with these ingredients. I make 4-6x the recipe as an appetizer, and we occasionally have leftovers for a sandwich or two the next day. I chop my veggies very finely so that it works as a salad and as a sandwich builder. Also, when I double (or more) the recipe, I use half tuna in water and half tuna in oil for more flavor.
- 6 ounces tuna
- 1⁄2 cup celery, finely diced
- 1⁄2 cup scallion, finely diced
- 1 tablespoon lemon juice
- 1⁄8 teaspoon black pepper
- 2 eggs, hard boiled, finely diced
- 1⁄3 cup mayonnaise
- 2 tablespoons sweet pickle relish or 2 tablespoons bell peppers, finely diced
- Combine the first 5 ingredients.
- Add eggs.
- (a quick way to chop - use an egg slicer 3 times: after the first time, rotate the egg horizontally, like the hand of a clock, after the second, rotate around its axis, like turning a door knob).
- Add enough mayo for a barely - moist salad (the veggies and tuna will give off liquid, so add a little less than you think you'll need).
- Add relish/bell pepper.
- Add salt to taste.
- Refrigerate several hours for flavors to meld.
Delicious. I love the addition of the lemon juice, it gives it a nice lift. I used just one egg, some green pepper and 2 dill pickle slices that I minced. It came out very yummy for our tastes. I'm sure that I'll be making this several times this summer.
I appreciated the directions to go light on the mayo. I usually forget the veg are going to give moisture. I also added a little parsley