Thursday, February 18, 2016

Tuna Salad, February 17, 2016

I told Jeannene yesterday that, since it was her last dinner before she turned 53, she got to choose what she wanted. Of all things, although she played around with the idea of going out for Italian, she picked tuna salad. I was delighted, as it's super easy to prepare, I didn't need to go to the store, and, most of all, it sounded perfect to my tastebuds! I served it (I had mine in sandwich form) with chips left over from our wee boy's baptism reception, baby carrots, dill dip, and clementines.

How I make tuna salad:
Mix a can of tuna with a stalk or two of chopped celery, a big spoonful of sweet pickle relish (Vlasic only), a smaller spoonful of mayonnaise, a sprinkling of salt, pepper, and garlic powder.

It's not quite as good as the tuna salad I used to get at Dick and Tom's Coffee Shop when I was a kid, but it's pretty close.

3 comments:

Ed Pettit said...

Very similar to the way I fix it. I also add some dried onion and a sprinkle of dried parsley and oregano. And if I am in the mood to kick it up a notch or two I add either grape halves or chopped boiled egg. Making me think about having tuna salad tonight.

Pamela Perkins said...

When I was growing up My Mother always made tuna with pickle relish. I make it with purple onion, pickle relish and dill pickles , best foods mayo only because it is the best , salt & pepper. I like the combo of both pickles because relish alone makes the tuna to sweet and I love the taste of dill in general. Dill makes delicious baked chicken.

MorMor Lenore Schaffnit said...

I love sweet relish in tuna salad, but Ramsey does not, so I leave it out. He REALLY loves hard-cooked eggs in it though, so often I add that. Real mayo is a must too.