Tuna Salad (for Salad or Sandwiches)
Makes about 1-1/2 cups
Everyone has a favorite way to make tuna salad. This recipe was my mother's. She served it on a bed of greens as a salad for lunch or a light dinner, as well as in sandwiches. The one thing I added to Mom's recipe is the green bell pepper. I love the flavor and extra crunch. I always use chunk light tuna because I think it has more flavor. And I must admit that I have learned to use less mayonnaise and sweet pickles than called for. Keep in mind that you can start with less and add more as desired. Even though my tastes have changed through the years, this is still my family's favorite tuna salad and it might become yours.
- 1 can (12 ounces) tuna packed in water, drained and flaked
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped green peppers
- 2 tablespoons finely chopped onions
- 2 hard-cooked eggs, chopped
- 2 teaspoons fresh lemon juice
- 2 tablespoons finely chopped sweet pickle or pickle relish
- 1/2 cups mayonnaise (more or less to taste)
Mix together the first 7 ingredients. Gradually add the mayonnaise until salad has the amount of moisture you prefer. Taste for flavor. Add more relish, lemon juice or other ingredients as desired. Serve as is or in sandwiches.
Notes: Want it a little lighter? Substitute plain nonfat yogurt for some of the mayonnaise. Greek yogurt works especially well because it is thick and creamy. The recipe can easily be halved or doubled.