Tuna Salad sandwiches bring back childhood memories of mom whipping up a bowl and scooping spoonfuls onto our toast or croissant. It was quick, easy, healthy, and delicious.
There are lots of ways to prepare tuna salad but I always go back to what I know to be the best – the CLASSIC Tuna Salad Recipe!
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I’ve seen recipes using all kinds of ingredients, from curry to relish. I’m sure they’re tasty but sometimes I just like the memory of the classic tuna salad.
Here’s how my mom used to prepare our weekend lunch favorite.
Tuna Salad
2 cans solid white albacore tuna
1/3 c mayonnaise
1/3 c red onion, diced
1/3 c celery, diced
2 hard boiled egg whites, diced
1 tsp dried dill
1/2 tsp salt
1/2 tsp pepper
Directions:
First, drain the tuna with a tuna press or by using the opened lid to press against the fish. Next, empty the tuna into a large bowl and combine the rest of the ingredients.
Add more mayonnaise for a wetter consistency. Serve right away or let chill for at least 30 minutes in the refrigerator for a more developed flavor.
Serve over lettuce leaves, or with crackers, toast, croissant. A special treat was when mom would open a baguette loaf, spread the tuna salad onto the open faced bread, top with shredded sharp cheddar cheese, and broil for about 1 minute or until the cheese was bubbly.
Enjoy!
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Tuna Salad
2 cans solid white albacore tuna
1/3 c mayonnaise
1/3 c red onion, diced
1/3 c celery, diced
2 hard boiled egg whites, diced
1 tsp dried dill
1/2 tsp salt
1/2 tsp pepper
Directions:
First, drain the tuna with a tuna press or by using the opened lid to press against the fish. Next, empty the tuna into a large bowl and combine the rest of the ingredients. Add more mayonnaise for a wetter consistency. Serve right away or let chill for at least 30 minutes in the refrigerator for a more developed flavor. Serve over lettuce leaves, or with crackers, toast, croissant. A special treat was when mom would open a baguette loaf, spread the tuna salad onto the open faced bread, top with shredded sharp cheddar cheese, and broil for about 1 minute or until the cheese was bubbly.
Enjoy!
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