Long line tuna.
I’m actually famous for this award-winning tuna salad (and my chicken salad), so you all are special snowflakes!
2 6-oz cans of solid packed albacore tuna - drained
1 8-oz package of full-fat cream cheese
3 sticks celery - chopped
1-2 large dill pickles - chopped
4-5 small sweet gherkins - chopped
1/2 small sweet onion or 1/4 large sweet onion (a Vidalia or Walla Walla) - chopped
Mayonnaise or Miracle Whip to taste
(Occasionally I toss in a handful of chopped walnuts and a couple chopped hard-boiled eggs.)
Throw all the ingredients into a large mixing bowl. Mix everything together with your hands. Add mayonnaise or Miracle Whip to taste. I use about a half-cup to get the right texture. Done. Lick your fingers. Wash your hands. Refrigerate. Serve on a toasted bun or whole grain bread, or serve with lettuce, tomatoes, roasted red peppers, endive, olives, roasted beets… whatever you like. This recipe makes 8-12 servings of tuna salad.
Love ya! Julia
Cream cheese. Hmmm, I wouldn’t have thought about adding that. Thanks for sharing. I’ll have to try it.
I have never seen cream cheese in a tuna salad. I bet it is delish. I have just graduated to lowfat mayo since they stopped making my fat free preferred. I sometimes add greek yogurt to counter the sweetness.
Back in the day, when I still ate fish, I loved tuna salad. Have a good weekend, my friend.
Too bad, Sandra!
Yogurt works pretty well, Steph. I will occasionally resort to yogurt. But cream cheese gives the tuna salad an interesting taste and texture.
I know, Amber. It’s a weird addition, but it works!
YUM….cream cheese. Inspired addition to Tuna Salad. I give it 5
Thanks, Roberta!
Enjoy your Sunday, Julia dear.
I ate fish until I saw Perfect Storm. That did it for me.
Well, Perfect Storm was pretty scary, Sandra. The book was even scarier. Thanks!