I’m already sick of holiday leftovers – as much as I love stuffing, I can only eat it for so many days in a row before I start to go crazy! Around this time last year, I made a delicious chicken salad because I was craving pretty much anything besides turkey. This year, I feel about the same – but I opted to make tuna salad for the first time ever instead.
This tuna salad reminded me strongly of the kind that you can pick up in the ‘prepared foods’ part of the deli.
The salad is held together by some mayonnaise – Duke’s Mayonnaise, to be precise. I decided to try out Duke’s after reading post after post about it on the NEO Foodies’ Facebook group that I belong too. I was so intrigued by their obsession that I literally had to order a jar of it off Amazon (affiliate link). Now, I’m not sure I can go back to ‘regular’ mayo – it’s oily in comparison! Shout out to my NEO Foodies for the delicious recommendation – now if only they would stop talking about gas station hummus!
It’s packed with capers, red onions and pickle relish – which when written out in that order sounds like a crazy combination, but trust me.
Any sort of tuna can be used in this salad, but honestly, the canned stuff works the best in my opinion. As long as you strain it well, the tuna will soak up a ton of flavor and be perfectly “clumpy” – which is how I prefer my tuna salad.
When everything is combined, the mayonnaise evenly distributes the variety of tangy flavors and the tuna mellows everything out for a sweet and savory salad. I served mine up on a buttery croissant alongside a dill pickle, a la deli style.
Simple Tuna Salad
- Open and strain the liquid from the canned tuna. In a large bowl, stir together the tuna, mayonnaise, relish, capers, mustard and salt and pepper, to taste. Eat right away or chill until ready to serve. Enjoy on a croissant or bun of choice with some lettuce. Yum!