Use canned or packaged white tuna in this tasty tuna sandwich filling recipe. Serve these sandwiches with chips or fries and soup for a satisfying lunch or sandwich supper.
The chopped egg and chopped pickle or relish are typical in a Southern-style tuna salad. I like chopped dill pickles in the tuna salad, but dill relish or sweet relish may be added instead. If you prefer a low-carb option, serve the tuna salad on lettuce leaves with sliced tomatoes.
Feel free to use fresh poached albacore tuna in the salad. See the tips for instructions.
- 6 to 7 ounces white tuna in water
- 1 rib celery, finely chopped
- 1 or 2 hard-cooked eggs, peeled and chopped (see below)
- 3 tablespoons mayonnaise, or more, as needed
- 1 tablespoon finely chopped dill pickle
- table salt or sea salt and freshly ground black pepper, to taste
- 1 to 2 tablespoons grated or finely chopped onion, optional
- 6 to 8 slices of bread or 3 to 4 sandwich rolls or buns
- lettuce leaves
- thinly sliced tomato, optional
- Drain the tuna. Transfer the tuna to a medium bowl and flake it with a fork. Add the finely chopped celery, hard-cooked egg(s), mayonnaise, chopped dill pickle, and salt and pepper, to taste. If desired, add 1 or 2 tablespoons of finely chopped onion. If necessary, add more mayonnaise, to taste.
- Toast the bread or rolls if desired.
- Line the bread or rolls with lettuce leaves and spread tuna on the lettuce. Add a slice or two of thinly sliced tomato, if desired.
- Serve with sliced dill pickles and potato chips or fries.
Serves 3 to 4.
- Poached Fresh Albacore Tuna: Put two to three 3- to 4-ounce albacore tuna steaks in a saute pan of simmering salted water. Cook until the tuna is cooked through, about 3 to 5 minutes. Drain well and flake the fish. Continue with the recipe.
- Hard-Boiled Eggs: Place one or two large eggs in a small saucepan and cover with water to a depth of about 1 inch above the egg. Bring the water to a boil over medium-high heat. Cover the pan and remove it from the heat. Let stand without removing the cover for about 12 to 14 minutes. Pour cold water over the egg(s) until cool enough to handle. Peel, chop, and add to the salad.
- Use dill relish or sweet relish instead of chopped pickles, if desired.
- Add some fresh chopped chives or parsley to the tuna salad.
- Add 1 teaspoon of yellow mustard, Creole mustard, or a spicy mustard along with the mayonnaise.
- Replace the finely chopped onion with finely chopped green onions (scallions).