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Tuna Salad

March 30, 2012

Tuna salad? Kind of boring, isn’t it?  Well, not in my house!  In fact tuna salad is one of my family’s favorite things to eat.  And, this recipe is actually one that is an adaptation of my Uncle Gary’s.  I’ve added a few more pinches of this and that.

A really good home-made tuna salad can be tricky and elusive if you don’t use the right kind of tuna.  When my uncle shared with me the necessity of using ONLY  solid white Albacore tuna, it changed my world.  He was right – as usual! Using any other kind, no matter how long and well you drain it, still results in a mushy mess in my book.

Also, you’ll notice that the yolks of the hard-boiled eggs aren’t used, so, yes, you read correctly.  The yolks just contribute to a mushy consistency and really don’t add anything except added fat.

This recipe is pretty tasty and is even better the next day after the flavors have been given the chance to mix and mingle for awhile.  Hope you enjoy this particular recipe as much as we all do!

Tuna Salad

2          7 ounce cans of drained solid white Albacore tuna (don’t use any other kind – it just won’t taste as good)

1          celery stalk, finely diced/chopped

2          hard-boiled eggs, remove and discard yolks and dice the egg whites

½         medium sized red onion, finely diced/chopped

½         tsp. salt

¼         tsp. pepper

Dash of hot pepper sauce (like Tabasco)

¼         cup of mayonnaise – I like Duke’s, but Hellman’s will do

In a medium to large sized mixing bowl, mix together well with a fork the celery, egg whites,

onion, salt, pepper, hot sauce and mayonnaise.  Add the drained tuna and break up the chunks of

tuna with a fork as you mix it well with the other ingredients.  If it seems too dry, gradually add

more mayonnaise until it is of the desired consistency.  Refrigerate until ready to serve.

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