When I grew up, tuna mixed with mayo was considered tuna salad. Not long after I joined the workforce, someone had brought in tuna salad sandwiches for an office lunch. First time I’d ever had tuna salad with something other than tuna and mayo. It was pretty good, so I started trying adding different things. I like lots of crunch, so I use equal parts of celery and sweet pickle with a little onion.
I’ve been using the mayonnaise made with olive oil for several years now. It took a little while to get used to – just not as crisp a taste as regular mayo. I started using a splash of lemon juice to add flavor.
2 cans tuna, white albacore in water
¼ cup onion, finely chopped
1 stalk celery, chopped
2 large sweet pickles, chopped
½ cup mayonnaise
splash of lemon juice
dash of pepper
Drain liquid from tuna. Put in small bowl and flake with a fork. Mix onion, celery and sweet pickle with tuna. Add mayonnaise, splash of lemon juice and a generous sprinkling of pepper. Mix well. Store tightly covered in refrigerator until thoroughly chilled.
This is so good on freshly baked bread!
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