This spring I was reminded of a funny fact about Michael that I had forgotten: that although he dislikes most all seafood, he likes tuna fish salad sandwiches. So I thought it was worth a try to figure out how to make them. Personally, I've never preferred tuna fish salad, but I thought that if I could doctor it up with enough other flavors and textures, then maybe I would like it, too. After some experimenting, I've come up with a recipe that not only Michael and I enjoy, but Sabrina as well. Besides the flavor, another thing that I've come to appreciate about tuna fish salad sandwiches is how easy they are to make. Especially on these 90-degree days, it's so nice to have something to make for dinner that doesn't require turning on the oven, stove, or anything else that might make the house even hotter than it already is. Just mix, chill, and serve.
Tuna Fish Salad
makes enough for several sandwiches
- 1/3 cup + 1 Tbsp. Hellmann's Real mayonnaise
- 1/2 tsp. lemon juice
- 1/4 tsp. black pepper
- 1/8 tsp. onion powder
- 1/8 tsp. garlic powder
- 1 5-oz. can of tuna in olive oil. (The ingredients should include just tuna, olive oil, and salt.) Avoid the tuna in water or vegetable oil because they almost always contain corn products.
- 1/4 to 1/2 cup finely chopped yellow onion (1 small onion)
- 1/2 cup finely chopped celery (about 2 medium stalks)
- 1/4 cup finely chopped dill pickle
- 2 Tbsp. finely chopped fresh parsley (optional)
In a medium bowl stir together the mayonnaise, lemon juice, pepper, onion powder, and garlic powder. Over the sink, squeeze the tuna in the can to drain most of the olive oil. Then transfer the tuna to the bowl. Finely chop the onion, celery, pickle, and parsley, and add to the bowl. Stir well to combine. For best taste, chill in the refrigerator for at least 30 minutes. Or if you're running late making dinner like I am sometimes, serve immediately.