I’m a fan myself, particularly during the summer. Nothing says easy like whipping up a batch of fresh tuna salad, then dishing up big scoops on a bed of lettuce and tomatoes with a handful of crackers. Quick, simple, cool!
When it comes to making tuna salad, though, there are tons of variations and some people are quite insistent about the pickle relish issue — to add or not to add? I grew up on tuna salad made with pickle relish, and I still make my standard version with it. Basically, my recipe is two cans of tuna (white albacore if it’s on sale or I’m in a splurging mood), a couple tablespoons of mayonnaise, a tablespoon of pickle relish, a squirt of mustard, salt, pepper and a pinch of sugar.
If I want to dress it up, I add chopped celery or a little onion, and if I have fresh cucumber on hand I will sometimes add diced cucumber to the salad for a refreshing change and some added crunch.
These days, I don’t tend to order tuna salad in restaurants because it’s so easy and inexpensive to make at home. But when Howard’s Soup Kitchen was still open on Church Avenue in downtown Roanoke, I could be counted on to order a tuna salad sandwich at least once a month (once a week for hubby). I never knew what it was about their tuna salad that was so good. Perhaps it was more about the homemade rolls than the salad itself.
In addition to a salad plate or a sandwich, use tuna salad to make a melt (especially good on toasted English muffins), or hollow out a big, fresh tomato and stuff it with tuna salad. Anybody have other ideas? Got a special way of making tuna salad? Want to weigh in on the pickle relish debate?
I’m adding a recipe from the August/September issue of Taste of Home magazine for Fiesta Tuna Salad. It’s made with jalapeno peppers, tomatoes, onions, mayo, garlic, lemon juice and a teaspoon of seafood seasoning, such as Old Bay. Check it out!