Two important notes: 1) People either love tuna salad or they hate it, right? I mean, I don’t know anyone who falls in the “it’s okay” category on this one. Do you? 2) This recipe is for the salad itself, but the photos are from the tuna melts I made with them, which are really the best vehicle ever for tuna salad. Critical to a perfect tuna melt, besides this tuna salad are good rye bread and good sharp cheddar slices. That’s not up for debate. That’s the key. The end. Anyway, here you go.
WHAT YOU NEED
* 2 cans GOOD chunk light tuna in water (don’t skimp on brands with canned tuna. ew. also, don’t get it in oil. fish has so many good oils in it already, this is just unnecessary and messy, IMHO)
* 2T light mayonnaise
* 1/2t salt
* 1/4t pepper
* 3/4t garlic powder
* 1/4t celery seeds (these are the secret ingredient that take this recipe up a notch!)
WHAT TO DO
Drain the tuna and then empty the cans into a bowl. Add mayonnaise, starting with one tablespoon at first, mixing, and then adding the second if you need it. If you like your tuna salad really mayonnaise-y, add more, but just a teaspoon at a time, or it can really mess things up. Mix the mayo and tuna well.
Add the seasonings and mix through until fully combined. Taste and adjust salt and pepper if needed. BOOM.
Are you pro- or anti- when it comes to tuna salad?