Perfect Tuna Salad

Sharron Boerum


This is the tuna salad my mom and grandma made, that i grew up on...and to me it's absolutely perfect. I have experimented from time to time and found other ingredients that were good also, but nothing comes close to the taste these few ingredients have together. NOTE - As of 2014 I will no longer be eating Tuna because of it being full of radiation from Fukushima....*sighs....very sad!

★★★★★ 1 vote
10 Min
No-Cook or Other


4 can(s)
tuna, packed in water
eggs, hard boiled,
1/2 large
onion, diced
2 - 3 Tbsp
dill relish
1/4 to 1/2
cup mayonnaise


1Peel eggs and place in mixing bowl, chopping up with the back of a fork, so no large pieces left.
2Open tuna and using lid, squeeze dry (can be saved for kitty). With a fork, pull out into bowl, breaking apart any large chunks.
3Peel and dice onion into 1/4 inch pieces. Add to bowl.
4Add 2 - 3 Tbsp. dill relish to approximate 50/50 with the onion.
5Start with a large spoon of mayonnaise and stir into all thouroughly, just to moisten and stick together. Carefully add a little more on the tip of the spoon if needed.

About this Recipe

Course/Dish: Tuna Salads
Main Ingredient: Fish
Regional Style: American