I make it pretty much the same way each time except I don't measure. Here's a rough idea of how I made it the last time (you can adjust the add-ins according to your tastes):
Crunchy Tuna Salad
- 3 cans Albacore Tuna packed in water (drained)
- 3 hard boiled eggs, chopped
- 1/4 cup onion, diced
- 1/4 cup celery, diced
- 1/4 cup carrot, diced
- 1/4 - 1/2 cup Hellmann's Mayonnaise
- pepper, to taste (optional)
- Place the chopped eggs in a mixing bowl along with the tuna. Mash with a fork to separate the tuna chunks a bit.
- Add vegetables, stir until well mixed.
- Stir in the mayo.
- Add pepper (optional)
- Crisp-cooked bacon or the bacon sold in the salad dressing aisle is also a good addition to this salad.
- I like to serve this on toast, crackers, or in a wrap with some lettuce.
I used to get tuna salad similar to this from a deli in Philly on my lunch break. I've never been able to duplicate it exactly, but that's okay, I like this one too!
It's so much cheaper to make this tuna salad than it was to buy a single serving at the deli every day. And it's a great way to use up some fresh vegetables. I try to plan tuna salad whenever I buy celery for a recipe since we never seem to be able to use up the celery before it turns to mush in the veggie bin.
Pair it with a garden salad or some fruit (with dip) for a complete and simple summer dinner!
I'll be linking this recipe to the following blog hops and linky parties:
- Turning the Table Thursday
- Ultimate Recipe Swap
- Pennywise Platter Thursday
- Full Plate Thursday
- Frugal Food Thursday