Here in Oklahoma, it is hot. Yesterday it was 107. A few nights ago, I walked onto the porch without shoes on at 9 p.m. and burned my feet. We are craving cold meals.
I make really good tuna salad. I’m not being immodest. It’s just a fact.
Over the years, I’ve changed and tweaked my recipe, and it might finally have reached perfection. No matter what kind of tuna salad you like – whether you like sweet pickles or dill pickles, apples or grapes, or if you cut your ingredients in a big chop or a fine dice, I have a few tips to make your tuna salad perfect!
- Cut everything the same size.
- Think about what tastes good with fish – not what flavors go with canned tuna. Think about going to your favorite seafood restaurant and getting a nice piece of fish. Think about those flavors. For me, I think lemon, dill, a little kick of spice, and whole grain mustard.
- Think about different tastes and textures – sweet, salty, nutty and tart.
- Mix the sauce and the salad separately so that you make sure your sauce is perfect and that your salad mix has the right ratio of ingredients.
When you think about the different tastes needed, you can improvise. Once I was out of pickles, but I had capers, so I used those. Once I was out of pecans, so I used walnuts. Once I was out of lemon, so I used some distilled vinegar. Once I was out of tuna, but I had canned salmon. This recipe is all about merging what you like and what you have on hand.
Boil eggs. Put a splash of vinegar in the water. This will help the shells come off later. I learned that lesson the hard way a few Easters ago. Those were some ugly deviled eggs.
Chop apples, onions, dill pickles and pecans. Make sure everything is about the same size.
In a separate bowl, make your mayo sauce. Think about what you like with fish. I love dill, lemon and mustard and a bit of a kick. Throw in kosher salt and fresh-ground pepper. Taste it to make sure it’s perfect. Adjust as needed.
Chop up your eggs and add them and the tuna to the mix. Look at the mix and make sure you’re happy with the ratio of ingredients. Now is a good time to add more apples or pecans or pickles. Or celery. I hate celery. There is never a good time to add celery for me. But you might like it, and that’s okay.
Next, it’s time to combine the sauce and the mix! Add however much you want. My mom and I always fight about this. She likes a lot more sauce than I do. It’s really up to personal preference.
If you have extra sauce, spread it on your bread because it’s really yummy!
Assemble and enjoy! I used Udi’s Ancient Grains Omega Flax & Fiber Gluten Free Bread, which is my favorite gluten-free bread.
- 1 large can and 1 small can of solid tuna, drained
- 1 c. chopped apple
- 1/2 c. chopped onion
- 1/2 c. chopped dill pickles
- 1/2 c. chopped pecans
- 2 boiled eggs, chopped
- 1 c. olive oil mayonnaise
- 1/2 tsp. whole grain mustard
- 1/2 - 1 tsp. dill
- a few splashes of Tabasco sauce
- juice of half a small lemon
- kosher salt and fresh-ground pepper
- Chop and mix the salad mixture. Blend the sauce mixture. Combine together to your personal preference of sauciness. Enjoy on a sandwich or a salad. Don't forget to immediately refrigerate the leftovers.