According to Hubby there is nothing quite like tuna salad from a good deli or sandwich shop. I’m sure many of you will agree, and a few online forums proved that much of the world feels the same way. While I prefer my fish sushi style, sesame seared or pan-fried, this is certainly
in his wheelhouse so I promised to make it for him.
You know I’m usually pretty adamant about creating my own recipes or at least adding a special touch, but in this case I followed the ingredients to reach the taste he was looking for. Still, there is a lot of interpretation to season as you please. Another day I will share with you how That’s SO Jenn makes tuna salad because Hubby loves that one as well!
Let me just give you a courtesy heads up that this requires a minimum 4 hours of refrigeration to reach its full flavor potential. I say this now because if you recall my experience while making creme brulee and donuts, I didn’t read the instructions all the way through leaving me stuck with a timing debacle. No worries here friends, I’ve got your back!
This is such an easy meal to create in bulk so I actually doubled the recipe for My Love to enjoy for lunch during the week. Full of fresh ingredients and a few crunchy elements, this satisfying meal is delicious over mixed greens, on a wrap or enjoyed with a side of crackers.
*Makes 2 cups*
1 (7 ounce) can flaked solid white tuna
1 (7 ounce) can flaked light tuna
1/2 cup mayonnaise, or to taste
1/2 teaspoon seasoning salt, or to taste (I used Lawry’s)
1/2 teaspoon Old Bay Seasoning, or to taste
1/4 cup chopped celery
1/4 teaspoon dried dill
1 tablespoon minced fresh parsley
1 -2 tablespoon fresh lemon juice
1 green onion, finely chopped (I used it all, but as an option you can just add the white part.)
Fresh ground black pepper to taste
Tabasco sauce to taste
Empty tuna into a large bowl and flake it with a fork.
Mix together to coat well.
Throw in scallions.
Add dried dill.
Sprinkle in Old Bay.
And seasoned salt.
Pour in lemon juice.
Mix to incorporate.
Season with pepper.
Cover and refrigerate for a minimum of four hours before serving.
Eat and enjoy skipping a trip to the deli!