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Makes 2 cups, enough for 4 sandwiches

Ingredients

  • 3 (5-ounce) cans solid white albacore tuna packed in water
  • 1/4 cup minced onion
  • 2 tablespoons olive oil
  • 2 teaspoons lemon juice
  • Salt and pepper
  • 1/2 teaspoon sugar
  • 1/2 cup plus 2 tablespoons mayonnaise
  • 1 celery rib, chopped fine

Instructions

  • 1. MARINATE TUNA Place tuna in fine-mesh strainer and press dry with paper towels. Transfer to medium bowl and mash with fork until finely flaked. Microwave onion and oil in small bowl until onion begins to soften, about 2 minutes. Cool slightly, about 5 minutes. Combine onion mixture, lemon juice, ½ teaspoon salt, ½ teaspoon pepper, and sugar with tuna and let sit 10 minutes.
  • 2. FINISH SALAD Stir mayonnaise and celery into tuna mixture. Season with salt and pepper. Serve. (Salad can be refrigerated in airtight container for 1 day.)

Tuna Salad with Sweet Pickle and Egg

Makes 2 cups, enough for 4 sandwiches

Ingredients

       3 (5-ounce) cans solid white albacore tuna packed in water (see note)

       1/4 cup minced onion

       2 tablespoons olive oil

       1/4 cup sweet pickle relish

       2 teaspoons lemon juice

       Salt and pepper

       1/2 teaspoon sugar

       1/2 cup plus 2 tablespoons mayonnaise (see note)

       1 celery rib, chopped fine

       2 hard-cooked eggs, chopped

Instructions

       1. MARINATE TUNA Place tuna in fine-mesh strainer and press dry with paper towels. Transfer to medium bowl and mash with fork until finely flaked. Microwave onion and oil in small bowl until onion begins to soften, about 2 minutes. Cool slightly, about 5 minutes. Combine onion mixture, relish, lemon juice, ½ teaspoon salt, ½ teaspoon pepper, and sugar with tuna and let sit 10 minutes.

       2. FINISH SALAD Stir mayonnaise, celery, and eggs into tuna mixture. Season with salt and pepper. Serve. (Salad can be refrigerated in airtight container for 1 day.)

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