Tuna salad is an easy and tasty dish to make that isn’t always thought of as a comfort food. It is versatile and full of flavor. If you think you might not like tuna salad, I encourage you to give it a second chance. For this recipe, I use yogurt to reduce some of the fat and calories. You can omit and use all mayo if you prefer. Eat the salad as a tossed green salad topping, on a sandwich, with crackers or veggies, or serve them as a pretty party spread; ideas shown in the post. You can also prepare a beautiful double decker sandwich that is sure to impress. Mmm, mmm, good!
(4) 4 oz. cans albacore tuna, drained, and squeezed to remove excess liquid
1/2 cup plain or Greek yogurt
1/4 cup (heaping) Duke’s mayo
1/3 cup diced celery
1/3 cup diced onion
1 tsp. diced pickles or pickle relish
1 to 2 tsp. pickle juice (omit if using pickle relish)
1/2 tsp. salt
1/4 tsp. dried basil
1/4 tsp. celery seed, optional
1/4 tsp. pepper
1/2 cup chopped hard-boiled egg, optional
Place drained tuna in a medium bowl.
Add mayo, yogurt, pickles, celery, onion, basil, celery seed, salt, pepper, and pickle juice.
Mix to combine. Gently stir in chopped eggs if using.
Cover and refrigerate until ready to serve.
Keywords: tuna salad, salads, tuna