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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 36 |
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This is the tuna salad to try for people who say they HATE fish. This is great on a sandwich or salad with crisp lettuce, fresh cucumbers, fresh tomatoes, whatever veggies strike your fancy. I have played with the basics to come up with something I like, things not included like raw onions and celery can be added. Eggs may be omitted. The technique of the tuna is the key. I have also made this with fresh grilled tuna. Ingredients:
1 (66 ounce) can chunk light tuna, this is an institution size can, institution size cans are available at places like costco and sams |
1 (16 ounce) jar chopped sweet pickles, drained of liquid, i use mt. olive sweet pickle cubes, i personally do not like to substitute relish |
18 hard-boiled eggs, chopped |
2 -4 cups mayonnaise, adjust to your taste, i prefer duke's |
onion powder, to taste, 1 tablespoon |
dill weed, to taste, 2 tablespoons |
celery seed, to taste (optional) |
Directions:
1. Boil eggs, crack, peel and chop in large mixing bowl.
2. Drain tuna in colander, rinse with warm water, squeeze as much moisture out as possible.
3. Add tuna, mayo, salad cubes and spices.
4. Mix well.
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