by Marcy Volbert

Created on: April 06, 2010

Tuna salad is a quick, healthy and relativity easy to make recipe. Tuna salad can be made as a main dish for dinner, lunch or even a quick snack. In the spring and summer, my family enjoys tuna salad sandwiches on twelve grain bread as the main dish. I usually pair the sandwiches with a tossed salad, roasted potatoes or tater tots. Over the years I have tried many variations of tuna salad and the one I use now is my family's favorite.

 What you need to make this tuna salad:

 2- 8oz cans of light tuna (in water), you can also use albacore

2- green onions

2- stalks of celery

1 tablespoon sweet relish

1-2 tablespoons of green olives with pimento

1-2 tablespoons of mayonnaise

Pepper

Non-salt seasoning

Drain water from the tuna and put it into a bowl, using a fork break up the tuna.  

Wash and finely chop the celery, add to the bowl.

Cut the green olives and pimentos, add to the bowl.

Wash and chop the green onions, add to the bowl. (use kitchen shears or a very sharp knife to avoid ripping the green onions)

Using the fork, mix the tuna, celery, olives and green onions together until well blended.

Next, add the relish and then the mayonnaise. Mix again until well blended.

Add the pepper and non-salt seasoning for flavor, as much or as little as you want.

If you are not ready to use the tuna salad immediately, you can cover and place the tuna salad in the refrigerator for 30 minutes to an hour. When you are ready to serve the tuna salad you will need to mix it again. Place one to two tablespoons of salad on toast or if you prefer spoon the salad on whole wheat or whole grain crackers and enjoy.

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