Seems rather simplistic and silly to talk about how we make tuna salad at our house. But I love tuna salad. After years of making, adding, taking out, subbing and tasting, we (passionate kids actively involved in said process) have hit upon our favorite.
Tuna Salad. It's the stuff you spread on bread or toast for a sandwich. It is NOT mixed with pasta and served cold. That is Tuna Pasta Salad. Only to be served in the summer, with sliced tomatoes on the side. And iced tea or lemonade.
Anyway, back to Tuna Salad. Here's the recipe. Just to make everyone nervous, it's an "amounts up to you" recipe. You have to taste and feel and see for yourself, and suit it to what you like.
We serve this on bread, toast, or crackers. Sometimes it becomes a Tuna Melt (toast, tuna salad, cheese, under the broiler). It goes great in pitas or tortillas, too.
This makes a LOT. I used FOUR 6 ounce cans of tuna. I have a big crew. And this is about two lunches for most of us.
Sassy Tuna Salad
4, 6-ounce cans of chunk light tuna in water
3-4 ribs of celery, chopped
1 shallot, minced (or a few tablespoons minced yellow onion)
2-3 tablespoons sweet pickle relish, with a bit of extra juice (or chopped sweet or dill pickles)
2 tablespoons dijon mustard (or other mustard you like)
3/4 - 1 cup mayonaise
a handful of celery leaves, chopped OR a handful of parsley leaves, chopped
generous grinding of black pepper
sprinkling of seasoned salt
sprinkling of regular salt
big squeeze of lemon or lime juice
Pretty much mix it all together in a large bowl. Taste. Add more mayo if you like it creamier. More pepper if it needs. I always end up adding more of just about everything. The kids all taste it and ask to add even more. Learnt the flavors YOU like best!