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my best tuna salad

(2 ratings)
frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

I'm funny about tuna salad. I either like it or hate it. Sometimes I think it is the quality of the tuna that makes a difference. Whatever it is, I only make a small amount at a time because it is never the same the next day. So here is my recipe using only 1 can.

(2 ratings)
yield 2 serving(s)
prep time 5 Min
method No-Cook or Other

Ingredients For my best tuna salad

  • 6 oz
    can light or white tuna, packed in oil; well-drained
  • 1/2 stick
    celery, finely chopped
  • 2 Tbsp
    sweet pickle relish, well-drained
  • 3 Tbsp
    finely chopped pecans or walnuts (optional)
  • 3 Tbsp
    finely chopped apple
  • 1/4 c
    mayonnaise
  • 2 pinch
    salt and pepper, to taste

How To Make my best tuna salad

  • 1
    Drain the tuna well. I use oil-packed because it keeps the tuna salad from getting watery. I look for tuna packed in olive oil if I can find it. I prefer the solid over the flaked because it is easier to drain. Whatever type of tuna you use, spend some time making sure that it is very well-drained.
  • 2
    Break up tuna in a small mixing bowl. Add other ingredients except salt and pepper, and mix well. Taste for seasoning, adding salt and pepper to your liking.
  • 3
    Serve immediately as sandwich filling, or use my favorite method: stuffed in a small tomato that has been cut partially through in wedges. This is very good drizzled with a bit of Balsamic vinegar.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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