If you’re looking to make your own Tuna Salad, look no further. This recipe is a bit on the healthier side, but it’s easily modified to all tastes. So go ahead, go heavier on the mayo if you want. š
These are the ingredients you’ll need for the recipe. You can see by the amount of tuna in this image, that I usually make a very large batch–it goes fast. To make things easier, I buy a lovely jar of already minced garlic and keep it refrigerated for use. I am a big fan of working smarter and not harder!
In case you don’t know how to hard boil eggs for this recipe, I use :Ā this methodĀ . A trick my mom taught me for easily boiling eggs is to drain the water from the pot, keep the eggs in the pot, covered with the lid, and SHAKE. It seems horrific, but if you’re lucky, the shell comes off in one go!
- 1 family size can of tuna
- 2 hard boiled eggs, diced
- 1 cup of celery, chopped
- 1/2 cup of onion, chopped
- 3-4 sweet gherkin pickles, chopped
- 1/2 tsp minced garlic (optional)
- Dill weed, pepper, and salt to taste (I usually use about 1/2 tsp)
- 1 cup light mayo (I use as little as possible to keep the recipe healthier, but you can use as much as you want).
- Place tuna in mixing bowl. Start boiling eggs. In the meantime, chop 1 cup of celery, 1/2 cup of onion,and 3-4 sweet gherkin pickles and add them to the tuna in the mixing bowl. I have a ninja blender, so I just chop the ingredients in the food processor–saves so much time and effort. Add the minced garlic and other spices to the mix. When the eggs are done boiling, dice them and add them to the “salad.” Lastly, add the light mayo and mix it all together. Ta-da!
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Yum! I’m definitely making this!
I hope you do! Let me know what you think!