I love a good sandwich. We eat loads of them. Whether it’s lunch, picnics, or an evening where we just don’t have time to cook and eat a regular meal at the table. We like them all too. Ham, Turkey, BLT, Curried Egg Salad, Roast Chicken with Tarragon Mayonnaise, Wraps, you name it. When we don’t have time to make them we go to Subway. To be honest we eat Subway at least once every two weeks. It’s healthier than most fast food and we love it. It’s a win-win when you don’t want to cook or spend an hour dining in a restaurant.
This Tuna Salad is a sandwich filling that is in regular rotation in our home and has been for about eight years now. It was a recipe that I picked up from a dear co-worker. I spent a lot of time in her kitchen during my late-teens and early twenties. She broadened my horizons so much: teaching me about different spices, ingredients, and her style of cooking. It was vastly different than Mema’s and I embraced every second of it and our friendship. This Tuna Salad is a prime example. Growing up Tuna Salad for us was quite literal. Mema would make a garden salad, add canned tuna, and dress it with a mixture of mayo and mustard. It’s strange, yes… but it was all I knew and we loved eating it. Barbara introduced me to this style of Tuna Salad and I’ve never looked back. While this is not her recipe, it embraces the same ingredients and I hope you love it as much as we do.
- 5 cans tuna, in water; drained thoroughly
- 1/2 cup red onion, minced (can use white if you like)
- 1/2 celery, minced
- 3-4 boiled eggs, diced
- 1/3- 1/2 cup Claussen pickles, diced **
plus 1-2 Tablespoons pickle juice, depending on how much like pickles…
- 1/4 cup mustard, more or less to taste
- 1/4 mayonnaise, we prefer Duke’s, more or less to taste
- Salt & Pepper to taste
(I use 1 teaspoon of each and add more seasoning after it ‘marinates’)
DIRECTIONS: Thoroughly drain canned tuna. Mince/Dice: Onion, Celery, Pickles, and Boiled Eggs.
** You can, I repeat can, substitute Claussen for another pickle, but it won’t be as good. I’ve tried 6 other brands of pickles and nothing is a good. I think it’s the garlic and others spices in the Claussen pickles, plus the crunch. If you want the best version – use Claussen!
In a large bowl combine all the ingredient and stir to combine.
The mixture may seem dry, but it going to create it’s own juice while resting in the fridge.
Cover or put in an air-tight container in the refrigerator for at least 1 hour, better overnight.
Stir before serving. Serve on buns, toast, Wasa crackers, or however you like.
We even toast it up with tomatoes and/or cheese and eat it as Tuna Melts – so good!
It has a wonderful clean tuna flavor with the bite of onion, crunch of celery, and tang of mayo, mustard, and pickles. All of the flavors meld so perfectly and it only gets better with time. It’s a simple, but hearty cold sandwich filling that is perfect for the coming Summer months.
P.S. I’m addicted to tea room food and tea sandwiches,