I know what you’re thinking. “A tuna salad recipe? Really?” But this tuna salad will change your life. It is that delicious. You can view the original recipe here.
1 (7 oz.) can white tuna, drained and flaked
6 tbsp. mayonnaise or salad dressing (when doubling, use 3/4 c.)
1 tbsp. Parmesan cheese
3 tbsp. sweet pickle relish (when doubling, use 1/4 c. + 2 tbsp.)
1/8 tsp. dried minced onion flakes
1/4 tsp. curry powder
1 tbsp. dried parsley
1 tsp. dried dill weed
1 pinch garlic powder
In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, relish, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich. Serves 4.
Mueller suggested tweaks: We thought the relish flavor was overwhelming, so I might add a bit less next time. However, the next day, the flavors had evened out enough that I wasn’t overpowered by that relish, a flavor I don’t particularly like anyway. So I definitely recommend making this ahead of time so that all the dried spices and their flavors can reach the full potential.
We ate this with Rob’s latest bread-baking endevour, sauerkraut rye, and it was a really great combo. Anyone interested in that bread recipe? Let me know in the comments!
The Legal Bits: Recipe submitted by Tanaquil and provided by AllRecipes.com.