Equipment
Mixing bowl
Fork
Chef's knife
or Paring knife
Ingredients
3 servings
Main
- 340 g solid white albacore tuna in water, canned
- 114 g mayonnaise
- 4 celery, peeled and finely chopped
- 3 hard-boiled egg, chopped
- 45 ml sweet pickles, chopped, with their juice
- 9 g onion, minced
- 6 g celery salt
- 5 ml season-all
- 1 ml tabasco sauce
- cracked pepper
- salt
Nutrition (per serving)
504
Calories
34g
Protein
6g
Carbs
37g
Fat
1g
Fiber
4g
Sugar
1756mg
Sodium
Method
01
Drain the water from the canned tuna. Place the tuna into a mixing bowl and break it into small pieces using a fork.
02
Add 60g (approximately 60ml) of mayonnaise to the tuna and mix until combined.
03
Stir in the chopped celery, hard-boiled eggs, sweet pickles with their juice, minced onion, celery salt, Season-All, and Tabasco.
04
Add the remaining mayonnaise and mix thoroughly. Add salt and cracked pepper to taste.
05
Chill the salad in the refrigerator for at least 1 hour before serving to allow the flavors to develop.
1h
Chef's Notes
- For the best texture, drain the tuna very well. Pressing it gently in a fine-mesh sieve can remove excess water, preventing a watery salad.
- Don't over-mix the tuna salad once the mayonnaise is added, especially after incorporating the other ingredients. Overworking can break down the tuna and eggs too much, resulting in a mushy consistency.
- Taste and adjust seasonings before chilling. The flavors will meld and intensify as the salad rests, so a little extra salt or pepper now can make a big difference later.
- Consider adding a pinch of sugar to the salad if you find the pickles aren't sweet enough, or a squeeze of lemon juice for brightness.
- This tuna salad is excellent served on toasted bread, crackers, or stuffed into an avocado half for a lighter meal.
Storage
Refrigerator: 3 days — Store in an airtight container.
