Hello everybody, welcome to my recipe site. Today I will show you how to prepare a distinctive dish, My Tuna Salad. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.
My Tuna Salad Recipe. At first I was like, that is A LOT of celery, but I went with it. Such a good call - the crunch really is delightful and I can taste the celery (in a good way).
You can have My Tuna Salad using 12 ingredients and 4 steps. Here is how you achieve that.
Ingredients of My Tuna Salad
Make ready 2 cans of tuna (in water).
It’s 2 of hard boiled eggs.
Take 1 of large stalk celery, diced (optional).
Prepare 2 tbsp of sweet relish or diced dill pickles.
Prepare 2 tbsp of white onion (minced).
You need 2 tsp of yellow mustard.
Make ready 2 tsp of dried parsley.
Take to taste of Salt and pepper.
Make ready 1/2 tsp of dried dill weed.
Prepare 1/2 tsp of celery seed.
It’s 1/2 tsp of hot sauce (I use Frank's Red Hot Sauce).
Take 1 tsp of lemon juice.
The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together.I've been eating tuna salad as long as I can remember.Grandma made it, Mom made it and now I'm hooked and I turn to it for lunch time and time again.Canned tuna will forever be one of those things I just truly appreciate.
My Tuna Salad step by step
In a medium pot boil 2 large eggs..
Add drained tuna to bowl and gently break up large chunks..
Add eggs, mayonnaise, celery, pickles, onion, mustard, parsley, salt, pepper and/or optional dill, celery seed, hot sauce, and lemon juice..
Gently stir everything together and serve in a sandwich, with crackers or on a salad. Or store in an airtight container in the refrigerator until ready to use. Enjoy!.
Take time, if you like, to boil eggs, or pick them up at the grocery salad bar.Serve the salad with steamed green beans.While we love many kinds of tuna salad, this classic version tops them all.
It's easy to store, it's inexpensive and it always perfect for quick recipes.Tuna salad is such an old-time classic that I'm pretty sure most of us remember.For me, my mom used to make me tuna salad sandwiches all the time, or even sometimes she would just put it in a bowl and I would dip my chips into it and eat it that way.Canned tuna, dry pasta, and navy beans unite with shelf-stable powerhouses like artichoke hearts, Castelvetrano olives, and honey to form this French-inspired salad.You only need a little bit of produce to make this dish feel fresh, and like other oil-based pasta salads, it gets more flavorful the longer it sits.
