The best tuna salad sandwich I ever had, was in high school. I could eat those every day, and often did. Unfortunately, I don’t have that recipe. Here’s another recipe that we use. One of the things that’s missing here is some diced celery. I didn’t have any at the time. But if you do have some celery, dice up about a half of a stalk and add to the recipe.
2-3 tablespoons pickle relish
5 tablespoons mayonnaise
2 – 5 ounce cans of tuna (water or oil, your preference) (didn’t the cans used to be 6 ounces?)
1/4 medium onion diced
dash of black pepper to taste
dash of kosher salt to taste
1 tablespoon dried parsley
1 stalk celery – chopped
Drain the fluid from the tuna. I try to drain the tuna as dry as possible. Add all ingredients into about a 1 quart mixing bowl. Mix and eat. Adjust the amount of mayo you add until you get the tuna salad to the consistency you like. More mayo gives a little more runny tuna salad. Less mayo gives a little stiffer tuna salad.
In high school we had this on fresh rolls. However, white or rye bread (or any bread of your preference) will do as well. If you have some lettuce in the house, put a crispy slice on the sandwich.
Ingredients before mixing
Mixed and ready to eat.
Tags: cooking, food, recipe, recipes, simple stuff, tuna salad
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