This basic tuna salad has been the go-to lunch salad for years. I find it super fast and easy to fix and very flexible. I typically add more than the basic recipe, and usually, I just needed out of the bowl with a fork I don’t bother with making a sandwich.
This tuna salad can be supplemented with any number of other ingredients to make it more vegetable intensive and or simply to stretch the tuna salad.
This tuna salad is great when you are in a hurry; speedy and easy to make. It tastes great every time!
Equipment
- A bowl in which to mix the tuna salad
- one fork
- one measuring spoon
- one measuring cup
Ingredients
- 4 (4 ounce) cans tuna fish, drained
- 1/4 cup mayonnaise
- 2 tablespoon sweet pickle relish, adjust as desired
Directions
- gather your ingredients
- open and drain your tuna fish.
- In view tuna fish into the mixing bowl
- add mayonnaise and sweet pickle relish
- with the fork, mix only got all ingredients and tell they are thoroughly combined
- serve; by eating, making a sandwich or as a topping for a green salad
Servings
- This recipe makes 2 generous servings
Cook’s Notes
- I usually go for the tuna fish packed in all olive oil for this recipe I find the olive oil tuna fish is tastier and moister
- on days when I wanted a little spicier tuna salad, I add half teaspoon of standard yellow mustard or, perhaps a splash of hot sauce
- typically, the wants of vegetables in the tuna salad, I will take out a cup of frozen peas, give them a quick rinse in warm water, and stir them in.
- This salad can also be supplemented with other ingredients according to your desire. Among some of the more common ingredients are:
- diced celery
- diced onion
- sliced green onion or chives
- diced Apple
- capers
- diced parsley
