Summertime means salads around our home. I love any and every kind, from egg salad, pasta salad, potato salad, chicken salad and of course tuna salad. I especially enjoy tuna salad sandwiches on the beach, paired with Cape Cod Salt and Vinegar chips! Above you’ll see all the ingredients I use, and there’s truly no measurement. I’ve called this my non-recipe recipe, but I’ve broken it down as best I can for you.
David would agree with BumbleBee… not all tuna is created equal. We always buy Solid White Albacore in Water. Using a tuna packed in oil will also affect the taste and texture of your salad. Choosing tuna in water keeps the taste fresh and less fishy. First, open and drain your tuna. I press pretty hard on the lid to get all the juices out. Then, I dump in a mixing bowl and loosen it up with a fork. After that, the “dumping” continues with all my additions.
This is approximately what I use:
2 to 3 Stalks Celery – finely minced
1/4 onion – finely minced
1/4 cup dill relish
3 tbs dijon or spicy brown mustaryd
1/4-1/2 cup mayonaise (I use vegan or avocado mayo)
1 tbsp garlic powder
1 tbsp fresh dill ( I love to use these herb blasts, found in produce section! )
*NATURE’S SEASONING TO TASTE*
Mix all ingredients together and refrigerate, stirring and tasting occasionally to adjust what you might need to add. Serve over lettuce boats or on bread of your choice! Also great as a spread or dip with crackers. Enjoy!
XX-Mary
