Friday, March 1, 2013

The Perfect Tuna Salad


  • 2 cans tuna fish (chunk light happened to be on sale this week, but I typically use solid white albacore), drained
  • 1/3 C mayonnaise
  • 1 celery stalk, cut into1/4 lengthwise, then diced
  • 1/2 t onion powder
  • 1/2 t dill weed
  • 1/4 t garlic powder
  • one dash of red and black pepper mix (can be found in the spice aisle of any grocery store)
  • dash of salt (use sparingly as there is a lot of sodium in canned tuna, a dash is needed though to help develop the flavor of the salad)
  1. Combine all ingredients in a small bowl.
  2. Set in the refrigerator for at least 20 minutes to allow the flavor to develop.
  3. Serve atop lightly toasted rye bread (or the bread of your choice).
  4. Don't forget the potato chips! :)
TIP:   This tuna recipe is also great atop a bed of greens with a little olive oil and lemon juice!