Yesterday amidst averting the crisis with the rice pudding I was making, I prepared this relatively simple Tuna Salad for our supper. I’ve been mixing one version or another of this little salad since before I realized tuna WAS a fish and I could open a can. (that’s been a really long time!) I just watched Mama and Bigmama and numerous Aunts and cousins over the years and this is the way I like tuna salad.
First I would like to mention that if anything worried me about making this salad it was the boiled eggs. Recently, boiling eggs has not been my strong suit. I have no idea if having moved back to The South Plains and being in the higher altitude and drier climate is the problem, but it was really bothering me. I think I have figured out that I hadn’t been letting them get completely done before I tried peeling them. The whites would just crumble and look all ugly and the insides were never quite done (more soft boiled than hard boiled) even though I followed the same procedure I’d used a million times before. I had all but given up on making deviled eggs ever again! But, I wanted eggs in my tuna salad so, I put 2 eggs in a pan of cold water and brought it to a boil over high heat. I let it boil for a minute or two before I took it off the heat and covered the pan and let it sit for at least 21 minutes. I think I actually let them sit about 30 minutes, in the hopes that this would remedy the problem. Whatever the case, cooking them longer seems to have done the trick. I was able to peel the eggs easily and they were cooked through. Hallelujah!
Now, back to the rest of the salad. I opened the package of tuna and put it in a bowl. I had never tried these packages of tuna until I met the Cowboy. He brought them along when he came over one day and the rest is history. I prefer them because I don’t have to mess with draining those little cans and I actually get 11 oz. of tuna and not 7 oz. of tuna and 1/2 a cup of water or oil, ewww! I haven’t actually compared prices, but so long as I can afford it, that’s what I’ll buy.
Then I added in the onion, pickle, and pickle relish.
I stirred it until everything was happy.
I added the mayonnaise, mustard and salt and pepper.
I stirred it all up and then added the chopped eggs.
Then I mixed everything one more time and tasted it to make sure the seasonings were just right.
We like it on toasted 12 Grain or Whole Wheat bread with potato chips. That’s what’s for Supper again tonight. I almost always make enough for Supper one night and then leftovers the next night. I hope you’ll use my way as a guideline and make your own Tuna Salad soon. See y’all later. 🙂
Tuna Salad My Way
1 (11 oz.) pouch Starkist Chunk Light Tuna
1/2 C. onion, chopped fine
1 medium-sized dill pickle, chopped fine
2 T. sweet pickle relish
2 hard boiled eggs, diced
1/2 C. mayonnaise
1 T. grainy brown mustard
1/2 tsp. salt
1/8 tsp. pepper
Place tuna in a medium-sized mixing bowl. Stir in onion, pickle, pickle relish. Add mayonnaise, mustard, salt and pepper. Fold in eggs. Serve immediately or cover refrigerate until ready to serve. Serve on toast or crackers.
Source: This is a Mammy2Grammy original recipe. 🙂