This crunchy rustic tuna salad spread is a great dish for a Spring picnic in the park or a quick lunchtime treat. A hint of dill compliments the salty tuna and the whole thing tastes so fresh spread over a yummy bit of homemade bread.
When my mum came to visit us shortly after Layla was born this was one of my first requests. This is based on my mum’s recipe (especially the dill) but the measurements are to my preferred taste. Not everyone likes their tuna salad with celery but I find it gives a cold refreshing crunch that is fully satisfying when you bite into your sandwich. Just about everything but the tuna and mayo in this recipe is optional. You could even add diced red pepper and sweet corn kernals!
2 cans of tuna in spring water or bring
2 eggs (hard boiled) – chopped
2 stalks celery – diced
1 small yellow onion – diced
1 teaspoon chopped pickle/gherkin
1 teaspoon pickle/gherkin juice
5 heaped tablespoons of light mayonaise
1 teaspoon dill – fresh or dried
1. Start by boiling your eggs. I add my eggs to cold water in as small a pot as I have to hold the eggs. Once the water comes to a boil I turn off the heat, cover the pot and leave the eggs for 7 minutes. I then remove the cover, drain the hot water and let the pot with the eggs sit under running cold water for several minutes before peeling and dicing the eggs.
2. Drain your tuna and add to a medium bowl.
3. Dice the onion, celery and pickle and add to the tuna. This is really to taste. If you are unsure of how little or how much you wish to add of each ingredient start with half of each and once all the ingredients are mixed, taste. You can add a little of which ever ingredients you like until it suits your taste.
4. Chop your dill and add.
5. Add the pickle juice, mayo and egg. (I add the egg last as it tend to break up if mixed too often). Stir to blend.
6. Spread over bread or crackers. Enjoy!