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I've had my eye on some really tasty looking tuna salad recipes. Twists on my traditional favorite. In May, Heather from girlichef posted a recipe from Ina Garten using real tuna steaks and then in July she posted another delicious looking Tuna and Bean Salad. And Reeni posted a Gourmet Tuna Salad featuring dried cranberries and sliced almonds and a wonderfully light Chickpea and Tuna Salad on her blog, Cinnamon & Spice and Everything Nice. When my thoughts turned to tuna salad a couple of weeks ago, I was certain that I'd try one of these recipes. If you clicked on the links, those are some good lookin' tuna salads! Instead, on the day the my tuna salad sandwich craving hit, I resorted to my plain old everyday tuna salad. I'm a little disappointed in myself for not branching out, and the idea of beans or chickpeas with tuna still intrigues me, but on this day I went with what I know. My plain old tuna salad never fails me. I tossed it together in a couple of minutes before lunch with ingredients from my fridge. I actually ate this for lunch two days in a row and on the third day I had it as a snack on crackers. I'm glad that I re-visited an old favorite...but next time...
I began by getting all of my chopping out of the way, the egg...the celery...the onion...
Then I added in the rest of the ingredients.
Stir it up and make your sammies! This was the perfect lunch, served on whole wheat bread with garden fresh lettuce and tomatoes alongside some salty, curvy potato chips and crunchy baby carrots. YUM!
Traditional Tuna Salad
1 can chunk light tuna in water (drained)
1/3 cup light real mayonnaise
1 tablespoon Dijon mustard
1 1/2 tablespoons sweet relish
1 hard-boiled egg, chopped
1/4 cup chopped celery
1/4 cup diced onion
a couple of drops lemon juice
salt and pepper (to taste)
Combine ingredients and serve on your favorite bread.
