Tuna Salad

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!

tuna 008I 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!)

tuna 001


  • 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.