My Best Tuna Salad
By
Susan Feliciano
@frenchtutor
1
I'm funny about tuna salad. I either like it or hate it. Sometimes I think it is the quality of the tuna that makes a difference. Whatever it is, I only make a small amount at a time because it is never the same the next day. So here is my recipe using only 1 can.
Ingredients
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6 ozcan light or white tuna, packed in oil; well-drained
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1/2 stickcelery, finely chopped
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2 Tbspsweet pickle relish, well-drained
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3 Tbspfinely chopped pecans or walnuts (optional)
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3 Tbspfinely chopped apple
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1/4 cmayonnaise
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2 pinchsalt and pepper, to taste
How to Make My Best Tuna Salad
- Drain 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.
- Break 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.
- Serve 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.
