Tuna. You either love it or could leave it. I love it. I have literally made this recipe almost every week since I discovered it on Natalie’s blog about a month or two ago. It’s hands down one of my favorite lunches now. I grew up on both cold and hot tuna salad recipes. My husband even ate it, and he was really skeptical since he didn’t grow up eating tuna like I did. I adapted Natalie’s recipe and added dill pickles to mine. My Mom always had dill pickles in her tuna salad, and I think it added the perfect flavor to it.
This picture below doesn’t do this salad justice. If you like tuna you will love this salad. It’s healthy for you and so good.
Tuna Salad
Two or three 6 oz. tins of albacore tuna packed in water
3/4 cup of light mayonnaise
1/2 cup chopped onions
1/2 cup chopped cucumber
1 TBS chopped fresh dill (I used mine out of my spice rack)
1/4 cup drained capers
2 TBS Dijon mustard
4 chopped dill pickles
3 TBS chopped fresh tarragon (I used mine out of my spice rack)
2 TBS chopped leaf parsley (I used mine out of my spice rack)
Fresh cracked pepper to taste
*Optional: add some toasted almonds or 1 chopped apple
I typically pair mine with crackers and a few slices of cheese on the side for lunches. My Mom made it the other day, and she served hers with a fruit salad (watermelon, cantaloupe and blueberries) and rolls, which sounds good, too. I have also made my husband a toasted tuna salad sandwich with cheese, and he loves this recipe that way as well.