Dad's Tuna Salad Recipe
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One of my most consistent requests for LMoS is for easy recipes that can be used for work lunches and beyond. Recipes that are yummy, but also taste good reheated, or better yet, don’t need heating at all. I recently wrote a post on ideas for lunches to bring to work, where I featured really versatile options that can be used for both lunch and dinner in my opinion. I also did a summer series last year called Elle’s Everyday Eats where I shared about 5 recipes each week, rated them, and included wine pairings. There are some really yummy gems in those posts too! This week I shared my apple cider vinegar salad dressing recipe, which I often bring to work to put on salads. It truly transforms your greens. If you dislike kale, try massaging the dressing into some dinosaur leaves and be prepared to have your mind changed!
The point is that I have several resources for yummy, easy eats, but have never once included my dad’s tuna salad. I have no idea why, as it is one of my favorite things to eat. Maybe because it’s not a recipe that is on pinterest or written down really? I do have it on paper, but once you make it, it is pretty easy to memorize. Regardless, I’m excited to finally share it with you today! One of the reasons I love it is that it doesn’t have too much mayo. I can’t stand egg salad, chicken salad, tuna salad, etc that is swimming in mayonnaise. First of all, that’s gross, but second of all, I enjoy the zing of mustard. It makes the dish! Growing up, we were more of a mustard household than a mayo one. We really only ate mayonnaise if it was on a BLT or if it was in something, like dad’s tuna. Anyway, his tuna ruined me for other salads of its kind, because I will not eat it, if it is too bland. SO, without further adieu, here’s the recipe:
1 can of tuna (in water)
2 boiled eggs
1 small sweet pickle
1 small dill pickle (If I’m shopping at Whole Foods, I usually can’t find anything bit whole dill pickles, so I just use 2 of those, instead of a sweet pickle. Up to you! Doesn’t make a huge difference.)
1-2 “zigzags” of mustard, to taste (We use regular, yellow mustard and typically err on the side of 2 “zigzags”)
2-3 TBS Miracle Whip, to taste (I use Mayonnaise instead. Nick and I love Sir Kensington’s brand, and usually use around 2.5 TBS)
DIRECTIONS: First of all, I typically DOUBLE this recipe, because we love it. Everything doubles easily, so don’t worry! When I double batch, I typically use around 4 or 4.5 TBS of mayo instead of 5 or 6 TBS, and closer to 5 “zigzags” of mustard instead of 4.
Drain the tuna, dice the eggs and pickles, add the rest of the ingredients, then mix! You can eat it immediately, but it also tastes great once it is chilled. If you want to try changing it up, experiment with different pickles, using a honey mustard, or even a different kind of mayo. They make so many flavors these days! You could also try using greek yogurt instead of mayonnaise, but I love the twang the mayo gives it. It doesn’t have a ton of mayonnaise in it though, so it’s realllllly not that bad for you.
Notice the chips used as croutons! These are Trader Joe’s Ghost Pepper Potato Chips and they are awesome!
I wanted to share this recipe today, not just because I love it, but also because it is super versatile. I grew up eating it on plain wheat bread, along with potato chips. Though I still consume it like that, I also enjoy it so many other ways! Here’s some ideas to spark up your lunches and/or dinners!
WAYS TO ENJOY IT
On a Sandwich (When I make it for Nick, I toast the bread and spread Trader Joe’s Garlic Aioli Mustard on it, then add a little gouda, before adding the tuna!)
On a Salad (I love putting ACV Dressing on the leaves and topping with tuna! I will sometimes include a side of crackers, or better yet, add potato chips instead of croutons!)
On Cucumber Slices (Perfect for appetizers.)
On a Rice Cake
On an Avocado Half
WITH A SPOON
Do you like tuna salad? Have a favorite recipe I need to try? Let me know!! Also, fun fact - the smell of tuna doesn’t bother me in the office at all. Now microwave salmon, and I don’t think we can be friends anymore… ;)
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