I have eaten tuna salad my entire life! It was a staple in my house growing up for lunches or served at youth functions with crackers or as sandwiches. (I think I just dated myself. Today’s youth events are all bagel bites & chicken nuggets. Yuck!) Anyway I digress. My favorite way to eat it now is in a bowl with cut up tomatoes (only fresh from the garden, or course). Yum! I am always amazed at how those little cans of tuna can grow into a big bowl of tuna salad that can feed quite a few people!
I think most everyone’s tuna salad has some standard ingredients like mayo/Miracle Whip, boiled eggs, pickles, onion. Something a little odd in mine is the crushed Ritz type crackers. I first ate it this way at a friend’s house in Kentucky. She always made it that way and I really liked it. It gives a little extra flavor and touch of salt. I also like that touch of sugar. I know some people use a touch of the sweet pickle juice which is fine, but sometimes seems a little too “wet”.
There are plenty of other items that can be added in according to your taste. I usually just throw in a little of this and a little of that until it seems right to me. This is just my simple version that I finally went to the trouble to actually measure out. (This is for you Kelli!)
- 4 regular size cans tuna
- 6-8 boiled eggs, chopped
- 15 butter flavored crackers, crushed
- 1 cup sweet pickles, chopped
- 1 cup Miracle Whip salad dressing
- 2 tablespoons onion flakes
- 2 tablespoons sugar
- Pinch of salt
In large bowl, combine all ingredients until well mixed.