Since I gave you my egg salad recipe, I might as well post my tuna salad. It’s almost the same ingredients, just has some celery added for a bit of crunch.
Tuna, egg, and chicken salads are lunches that I sometimes serve when there are no leftovers from supper the night before. The kids only recently decided that they like tuna and I’m happy about that. I love the stuff!
2 small cans tuna, drained (I use water-packed…feed the juice to the dog or cats…they love it!)
1/3 cup mayonnaise
2 t prepared mustard
1/2 a stalk of celery, finely minced
sweet pickle juice
Mix the tuna, mayo, mustard, salt, and celery. I like to use a potato masher and really smash up the tuna. Add enough pickle juice to make desired consistency. Serve as you wish. We like it on bread with tomatoes and lettuce if we have them. I also like to make tuna melts…toast the bread, smear with tuna salad, top with cheese and melt in the microwave or under the broiler. Yummy!