Tuna salad is an American staple…. What kid hasn’t brought a tuna salad sandwich to school in their lunch box… next to peanut butter and jelly…. I think tuna salad is the most common. Growing up we’d compare lunches… and I learned early on… as many as there are lunch boxes filled with tuna salad sandwiches… there are different ways of making it.
Chunk light… solid white…With celery… without celery… with egg … without egg… with onion… without onion… made with mayo… made with salad dressing… made with a little lemon juice….. the list goes on and on… tons of variations…
My Mother liked to put onion in hers… I liked it a lot… but found the onion taste was a bit overpowering… I began using shallots a number of years ago… I love the onion flavor… but it’s a mild onion flavor… I think a much better choice …. She also diced a hard-boiled egg in it… and again… I think this adds to the flavor of the salad…
So here’s my version of a tuna salad…
I always use solid white tuna in water… I don’t care for the oily tuna that you get when it’s canned in oil… and for tuna salad I like the solid white kind… the chunk light tuna has a stronger tuna flavor that I don’t care for in salad…
Use fresh parsley… I never use dried parsley… there just is no comparison … once you’ve used fresh parsley.. there’s no going back to dried parsley… dried parsley has virtually no flavor.
I have a tip I posted a while back about how to make hard-boiled eggs without that gray ring around the yolk…
I chopped the egg, shallot and parsley in the mini chopper (each separately)… it’s quick and easy… just pulse until you get the desired consistency.
The mayonnaise quantity in this recipe is a range of 3-5 tablespoons… amount depends on how much you like in your salad… I used 4 tablespoons.
Hellman’s Mayonnaise is the best… at least in my opinion… I imagine it’s whatever you’re used to… but if you haven’t tried Hellman’s … you should give it a try.
I hope you enjoy this recipe.
Recipe: Tuna Salad
All you need:
2 cans of solid white tuna in water, well drained and flaked
2 hard-boiled eggs, finely chopped
1 tablespoon fresh parsley, chopped
1 celery stalk, finely diced
2 small or 1 large shallot, finely chopped
3-5 tablespoons Hellman’s Real Mayonnaise
Salt to taste
Freshly ground pepper to taste
All you have to do:
Combine all ingredients in a bowl until well mixed.
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