Tuna Salad Recipe

A Flavorful Tuna Salad Recipe

Tuna salad is a staple in many Southern “gatherings”, especially when it involves finger food and bite sized sandwiches.  It’s easy and low cost, plus it can be a healthy alternative depending on what type of mayo you use.  As a kid, I didn’t like anything but mayo in my tuna but as my taste-buds matured, I started adding new things and experimenting with combinations to come up with the BEST tuna salad ever!  This recipe is enough for a family, a gathering or if you just want leftovers for several days.  It’s versatile, so you can either make sandwiches or eat it with crackers, triscuits or even roll in up as a “wrap”.  If you do not want to make such a big portion, this recipe can easily be reduced by half.

tuna_salad_sandwiches_recipeTuna Salad Recipe

2 – 12 ounce cans of tuna (albacore or chunk light)
2  ribs of celery (chopped small)
3  green onions (chopped small)
3  large eggs (boiled, chopped)
2  tablespoons of sweet relish
1 teaspoon of minced garlic
1 cup of Mayo
Salt & Pepper to taste

First, boil and cool your eggs.  The cooler they are, the easier the shell peels off.

While your eggs are cooling, chop your celery, green onions.

Drain/dump your tuna in a large bowl.

Chop eggs into desired size for you tuna salad.

Mix together all ingredients and lightly fold together so it is combined evenly.

Sprinkle a little salt and pepper to taste.

Some people put cheese, lettuce,  and/or tomatoes on their tuna salad sandwiches… you can add whatever fixing you like.

Personally, I love my tuna salad on crackers or in a sandwich.  Plus, I love my bread toasted and slathered with a thin layer of mayo on each side so that my sandwich really holds together.  I am sort of a purist when it comes to Tuna Salad.  I love the taste of it by itself and all the extra additions to the sandwich takes away from it.  It’s a little taste of heaven!

Enjoy this easy recipe, it’s a lunch staple around my house!


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