Recipe Index          Contact          Home
Awesome Tuna Salad
View as a printer-friendly text file
Anyone with a family or anyone who has to "brown bag" a lunch to work usually winds up eating a certain amount of tuna salad.    Once upon a time, on a Sunday evening, I was trying to fix something for Monday's lunch and all I could find to build on was a can of tuna, but a quick look in the fridge showed me I was out of eggs.    "Well", I asked myself, "How the heck am I going to make tuna salad without any boiled eggs?".    I noticed, however that I did have a leftover boiled potato that looked to be about the same volume as the three boiled eggs I didn't have, so, thinking "What the heck", I grated up the boiled potato and used that in place of the missing eggs.    Wow! That was, and still is the best tuna salad I've ever made and hey, it's healthier too since potatoes are considerably lower in cholesterol than eggs. Try to find a potato that's about the same weight or volume as the can of tuna you're using and this works better with gold or red potatoes.

What's that, you've never made tuna salad?    No problem, this is easy.    You need a can of tuna, a potato (or a couple of small ones that add up to about the right size), some mayonaise or salad dressing, and some sweet pickle relish.    I always buy chunk light tuna packed in spring water because I don't care for tuna packed in oil.    Open the can, place the cut off disk, from the top of the can, back on top of the tuna, still in the can, and use it as a press (carefully now, it's got sharp edges!) to squeeze the juice out of the tuna. Next, use a fork to flake the tuna out of the can into a bowl.    Grate up the cold boiled potato (don't do this while it's hot, let it sit in the fridge for a couple of hours or overnight before you start) and put the grated potato in the bowl.    Add some sweet pickle relish (for a small can of tuna I start with a heaping tablespoon full of relish), and a half a cup of mayonaise or salad dressing.    Mix it up well and taste it.    Add more relish and/or mayonaise (salad dressing) if you feel it's called for and remember, your tuna salad will thicken as it cools in the fridge.    You'll be spreading this on bread later, when you make your sandwiches, so make it a little thinner (with extra mayonaise or salad dressing) than the consistency you'd like it to have.

If you want to be "traditional" then use three large boiled eggs in place of the potato. Some folks like to add chopped or grated onion, celery, and/or apples to their tuna salad.    I don't care for onions or apples, but celery is nice and if I don't have fresh celery I might add a half teaspoon of celery seeds.

Diabetic in the family?    No problem.    These days, in most supermarkets, you can find dill pickle relish.    Use dill relish instead of sweet relish and you'll have tuna salad that's still pretty darn tasty while being safe for diabetics.

If someone in your family is allergic to fish, then you can use just about any other canned meat (like chicken, roast beef, or corned beef) in place of the tuna in this recipe.

Other Suitable substitutions:

In place of potatoes, use a cup and a half of cooked rice, barley, or quinoa.
Recipe Index          Contact          Home