Fun Fact: Tuna salad was my very first blog post on April 7, 2011!
My grandmother makes the BEST sandwiches. Seriously. She picks each piece of bread up, gingerly balancing each slice in her left hand, lovingly adding Duke’s mayonnaise to each slice. Every corner is coated. This is not a quick process! And it makes all the difference! She makes pork sandwiches using my uncle’s smoked pork loin, peanut butter and jelly, and my favorite tuna salad.
Y’all. This tuna salad is something else.
I have hovered over her for YEARS trying to make this the way she does…. Yet, mine never turns out as well. I think it’s because she made it… and because Papa sits right there and “tests” whether there are enough onions, relish, celery, etc. He’s all about proper ratios.
She would make this at the beginning of the week and eat on it throughout the week. When we vacation, she’ll bring her extra large Tupperware tub filled with it. And every time, Papa is amazed that we eat it all. 😉
Toni uses simple ingredients, well.
The Dukes and Mount Olive Relish are must haves. No substitutes. Seriously. And the onions, have to be sweet. Preferably, Vidalia, because, she’s a Georgia girl, and they don’t use anything but.
Now, this recipe… I don’t really have exact measurements….. I’ve tried for you… Think of this like egg salad with tuna in it?? But, if you *have* to measure, just come on by the house, I’ll fix you a sandwich!
Toni’s Tuna Salad
4 cans white tuna in water, drained well. (mash this up in the bottom of your bowl. This is Papa’s #1 job)
1-2 stalks of celery, finely diced
8 hard boiled eggs, peeled, and finely diced
1 small Vidalia onion, finely diced
2+ tablespoons Duke’s mayonnaise
2/3 cup Mount Olive Sweet Relish
Squeeze of one lemon <—- I think this is the secret ingredient!
salt & pepper, to taste
Mix everything up in a large bowl. Let it sit, covered, in the fridge for a few hours. Best served between two pieces of whole wheat bread, slathered corner to corner in Duke’s.
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