When I was a teenager my mom would make these "fancy" tuna salad sandwiches when I had friends come for a sleepover. I still love to make this for a twist on the usual tuna salad sandwiches. I left the mayonnaise amount blank because all you really need to do is make the salad spreadable. You will change the taste of the salad depending upon whether you use Miracle Whip or real mayo. I prefer real mayo because it isn't as sweet. I don't find that it needs any added seasonings, but the field is wide open for experimenting with different additions. You might make yours fancier than mine!
Blue Ribbon Recipe
This tuna salad is simple but filled with so many flavors. There's some saltiness from green olives. Chopped pecans add crunch and a nutty flavor. Chopped hard-boiled eggs lighten the salad so it spreads nicely on a toasted bun. It's delicious! A great lunch or snack.
Drain tuna. Place in a bowl and separate into flakes.
I use my mini food processor to chop enough olives to yield about 1/2 cup and enough pecans to yield about 1/2 cup.
Also, use the food processor to chop the eggs.
Finely chop the celery. (I don't find celery does well in the food processor.)
Mix all ingredients with the tuna.
Add enough mayonnaise to make it a desired spreading consistency. Taste your salad and if you wish, experiment with adding additional seasonings.
Spread tuna onto bread of your choice. Then cut into 1/2 or 1/4 sandwiches. Or, set bowl of salad out and individuals can make their own sandwiches on round or hoagie buns or croissants.
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