Salads
Southern
Yield: 2-3
Author: Tammy Nichols
Tuna Salad, Master Cookbook Recipe # 576

Tuna Salad, Master Cookbook Recipe # 576

This Tuna Salad is a Collard Valley favorite because it uses a clever trick: mixing one can of tuna in water with one can of tuna packed in oil. This creates a perfect texture and rich flavor without being overly oily. Whether you're making a hearty sandwich on thick-sliced bread or a fresh lettuce wrap, this recipe is a classic lunch staple.

Prep time: 10 minTotal time: 10 min
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Ingredients

  • 5 oz. can tuna in water, drained
  • 5 oz. can tuna in oil, drained (Starkist EVOO recommended)
  • 1/4 cup mayonnaise
  • 2 Tbsp sweet pickle relish
  • 1 hard-boiled egg, chopped
  • 1/4 tsp black pepper
  • Thick-sliced loaf bread (Nature’s Own Perfectly Crafted Multigrain recommended)
  • Optional for "Deluxe Salad": 1/4 cup diced celery and 1/4 cup diced onion
  • Garnish: Crisp lettuce and pickles

Instructions

  1. Drain: Thoroughly drain both the tuna in water and the tuna in oil.
  2. Combine: In a medium mixing bowl, add the drained tuna, mayonnaise, sweet pickle relish, chopped hard-boiled egg, and black pepper.
  3. Mix: If you prefer the "Deluxe" version, stir in your diced celery and onion now. Use a fork to mix all ingredients until well combined and the tuna is flaked to your preferred consistency.
  4. Assemble: Serve piled high on thick-sliced bread with lettuce and extra pickles, or enjoy it scoop-style on a bed of crisp lettuce.

Notes

Tammy's Tips

Mixing the two types of tuna,one in oil and one in water,is the secret to a great salad that isn't too dry. I really love using the Starkist tuna packed in extra virgin olive oil for that extra boost of flavor. If you're making a sandwich, try using a thick-sliced multigrain bread to stand up to the generous serving of tuna salad.