Recipe: Tuna Salad

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.


A Year on the Grill said...

with onion... but also I add diced granny Smith Apples... give it a try, you will never go back

Kat said...

I am a tuna salad fan too, and with onion (we use sweet or vadalia finely chopped), celery, and some pickle relish. Your photo makes me want some for lunch!

Anonymous said...

I love love love a good tuna salad. I agree, I always grab Hellmans. I like to add a dash of tarragon to my tuna salad.

Linda said...

Grill.... I will try it... it does sound good!

Linda said...

Kat... I've used sweet onions too and liked it... but try it with shallots... you get the onion flavor without tasting it all afternoon...LOL

I made the tuna salad and took the picture a while ago... I decided I wanted to post something today in deference to those that celebrate Ash Wednesday... something meatless

When I saw the picture as I was posting...I decided tuna salad would be lunch today too!

Aimee said...

I make a little different evey time, but to
me it isn't tuna salad without onions, green if I have them. For herbs I like parsley best. Pickles are nice and so are chopped pepperocini. Sometimes I put in capers. Always amyotrophic and lemon if I have
it - if not then some vinegar from the bottle of peppers or pickles.
My absutely favorite sandwich ever is a tuna melt - tuna salsa topped with a nice slice of ripe tomato and a thick wedge of really good cheese, broiled.

Linda said...

I like a lot of your variations... never thought of the vinegar from the pickle or pepper jar ... I especially like the pepper jar idea...

All great ideas...thanks!

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