Southern Classics•quick
Tuna Salad
my favorite way to eat tuna!
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 6-oz can albacore tuna
- 3/4 C mayonnaise
- 3 Tbsp sweet pickle relish
- 1 1/2 Tbsp dijon mustard
- 1 Tsp lemon juice (freshly squeezed)
- 1/4 Tsp celery seed
- 1/4 Tsp black pepper (freshly cracked, to taste)
- 2 large hard-boiled eggs (diced)
- 1/8 tsp Kosher salt (to taste)
Instructions
- 1
In a mixing bowl, combine the tuna, mayonnaise, sweet pickle relish, dijon mustard, lemon juice, celery seed, and cracked black pepper. Use a fork to stir everything together, flaking the tuna as you go.
- 2
Taste the mixture and adjust as needed. For more moisture, add extra mayonnaise; for sweetness, add more relish or some relish juice. If it’s too bland, you can add the salt.
- 3
Once you’re satisfied with the flavor, gently stir in the diced hard-boiled eggs until fully combined.
- 4
Cover the tuna salad tightly and refrigerate for 2 hours. Serve as desired. Dassit!