The Best Tuna Salad Recipe - Cooking Index
The Best Tuna Salad Recipe - Cooking Index
To call any tuna salad "the best" takes a lot of nerve -- but I've been experimenting with tuna salad for forty years and have eaten thousands of sandwiches. I've tried pickle relish, green peppers, red peppers, hard-boiled egg, celery, but in the long run, less is more. This recipe, basic as it is, will provide you with the ultimate flavor of tuna salad. The key: solid white tuna packed in water
Type: Fish| 25 oz | 710g | Solid white tuna, water packed - (2 cans) - drained |
| 4 oz | 113g | Scallions without green tops - chopped (large) |
| 1 tablespoon | 15ml | Dried dill weed |
| 3 tablespoons | 45ml | Mayonnaise |
In a large mixing bowl, chop the tuna until no big chunks remain.
Add the scallions and dill weed and combine the mixture.
Add the mayonnaise and stir with a wooden spoon until the mixture is thoroughly blended. Serve cold or at room temperature. This recipe serves 8.
Source:
FABULOUS FISH by Joel Rapp (c) 1991 - Ballantine Books, a division of Random House, New York - 264 pages - $9.00 - As reprinted in the Mar/Apr, 1992 issue of Cookbook Digest
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