Creamy tuna salad on whole wheat toast. A delicious summertime lunch!
If you are a tuna salad fan, like myself, then you will LOVE today’s recipe. I grew up eating tuna salad and I always liked it. I would scrunch my nose at first but then would always like the taste once I started eating it.
I’m the only one eating tuna salad around here. My husband hates it so I basically make a batch and know what my lunch will be for the week. Easy peasy!
I must admit that I don’t like ALL tuna salad. Often times I will ask to sample the tuna or chicken salad at a restaurant before I order an entire sandwich. There have been plenty of times that I have decided against ordering a sandwich and it’s often because there is too much crunch. Did I mention I am picky about tuna salad? I like for there to be a lot of “stuff” going on, but I don’t want to bite into each individual ingredient. I like the celery, onions and pickles to be diced, finely and all fully incorporated into the mayonnaise mixture.
Personally, I prefer sweet pickles in my tuna salad, which I forgot to add to the above photograph. I also add a couple of boiled eggs. Once again, that’s my preference.
I gotta state the obvious, but what’s tuna salad without the tuna and mayo. The Dijon mustard is a nice addition, as well.
- 2 cans solid white tuna in water
- 1 small celery rib minced
- 2 tablespoons minced red onion
- 2 tablespoons chopped pickles sweet or dill
- 1/2 small garlic clove minced.
- 2 tablespoons minced fresh parsley
- 2 hard boiled eggs diced
- 1/2 cup mayonnaise
- 1/4 teaspoon Dijon mustard
- Salt and pepper
- Drain tuna in a colander and shred with a fork until no clumps remain.
- Transfer tuna to a medium bowl.
- Add salt and pepper (approximately 1/2 tsp salt and 1/4 tsp pepper), celery, onion, pickles, garlic, eggs and parsley until evenly blended.
- Fold in mayonnaise and mustard and until evenly incorporated.
- Refrigerate for up to 3 days.