Ingredients (~9 servings)
- 4 stalks celery, finely chopped
- 3/4 cup purple onion, finely chopped
- 3/4 cup dill pickles, diced
- 4 hard boiled eggs, diced
- 3 cans (5 oz each) tuna packed in water, drained
- 1/2 cup mayonnaise
- 3/4 tsp black pepper
- 3/4 tsp lemon juice
- 1/2 tsp hot sauce
- Salt to taste
Prep All Your Vegetables and Eggs
Finely chop the celery, purple onion, and dill pickles – you want them small enough that they don’t overpower each bite but still give you texture.
Dice your hard boiled eggs into ~1/2 inch pieces; they’ll break down a bit more when you mix everything together.
Combine all the chopped ingredients in a medium-sized mixing bowl.
Add the Tuna and Mix Everything Together
Drain your tuna cans well and flake the tuna with a fork before adding it to the vegetable mixture.
Add the mayonnaise, black pepper, lemon juice, and hot sauce.
Mix until everything is incorporated – don’t overmix or you’ll turn the tuna to mush.
Taste and add salt as needed; the pickles and tuna already have salt so start with a pinch and adjust from there.
For the best flavor, chill the tuna salad for at least 1 hour before serving – this lets all the flavors meld together and makes it way better than eating it right away.
Mom’s Classic Tuna Salad
Ingredients
Ingredients (~9 servings)
- 4 stalks celery finely chopped
- 3/4 cup purple onion finely chopped
- 3/4 cup dill pickles diced
- 4 hard boiled eggs diced
- 3 cans tuna packed in water 5 oz each, drained
- 1/2 cup mayonnaise
- 3/4 tsp black pepper
- 3/4 tsp lemon juice
- 1/2 tsp hot sauce
- Salt to taste
Instructions
- Finely chop celery, purple onion, and dill pickles.
- Dice hard boiled eggs into 1/2 inch pieces.
- Combine chopped vegetables and eggs in a medium bowl.
- Drain tuna well and flake with a fork, then add to bowl.
- Add mayonnaise, black pepper, lemon juice, and hot sauce.
- Mix until just incorporated without overmixing.
- Taste and add salt as needed.
- Chill for at least 1 hour before serving.
