Tuna salad is often thought as super retro. While it is, it is also delectable! And so simple! Now, one thing you must know about me: I despise leftovers. I cannot eat the same thing twice within a few days. So, while I want to talk about how awesome it is to make this at the beginning of the week, then have lunch everyday – I can’t claim that’s what I will be doing. I won’t. No wayyy. But! You can! Make a big bowl full, and have it on salad, have it in butter lettuce cups, have it by the fork full! I had it with just a fork and many pickles. I love pickles. Love them. Bread and Butter, Mount Olive, only.
My lunch plate was small but fulfilling.
(This is for 4 half cup servings)
2 hard boiled eggs, diced
one large can of white albacore tuna
Mt. Olive bread & butter pickles, diced
1/4 cup mayonnaise
plop of mustard
black pepper to taste
Combine all ingredients in a bowl. Taste and adjust seasonings as you prefer. I like to let this sit the fridge for a bit – getting nice and chilly, marrying the flavors, etc. You can just eat it right out of the bowl, if you are so inclined.
Enjoy, cute people!