Tuna Salad

From the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis

Yield

2 large salads, 3 to 4 small salads, or 4 sandwiches

Introduction

We, like most people, love tuna salad. It’s a comfort food for most of us, whether sandwiched between two slabs of bread or arranged handsomely in a nest of butter lettuce garnished with tomato wedges. We prefer ours with a little crunch in the chew, hence the celery and onion. If you can, make it the day you want to eat it and chill an hour or two. It lasts several days in the refrigerator, but a little moisture will separate out.

Ingredients

	2	(6¼ oz.) cans solid white tuna (oil or water packed)
	1	rib celery, finely diced
	⅓	cup peeled and finely diced red onion
	2	Tbsp. dill pickle relish
	1	hard-cooked egg, peeled and coarsley grated or chopped
	~	A few grinds black pepper
	½	tsp. dried dill weed
	½	cup mayonnaise (approximately)

Steps

Drain tuna thoroughly. In a medium bowl gently flake tuna with a fork without mashing. Add remaining ingredients except mayonnaise and toss together. Add just enough mayonnaise to moisten and blend well.

This content is from the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis.