My Best Tuna Salad
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- 6 oz
- can light or white tuna, packed in oil; well-drained
- 1/2 stick
- celery, finely chopped
- 2 Tbsp
- sweet pickle relish, well-drained
- 3 Tbsp
- finely chopped pecans or walnuts (optional)
- 3 Tbsp
- finely chopped apple
- 1/4 c
- 2 pinch
- salt and pepper, to taste
1Drain the tuna well. I use oil-packed because it keeps the tuna salad from getting watery. I look for tuna packed in olive oil if I can find it. I prefer the solid over the flaked because it is easier to drain. Whatever type of tuna you use, spend some time making sure that it is very well-drained.
2Break up tuna in a small mixing bowl. Add other ingredients except salt and pepper, and mix well. Taste for seasoning, adding salt and pepper to your liking.
3Serve immediately as sandwich filling, or use my favorite method: stuffed in a small tomato that has been cut partially through in wedges. This is very good drizzled with a bit of Balsamic vinegar.