When I was growing up, tuna salad sandwiches were some of my favorites. My mom mixed up a delicious concoction to serve on wheat, rye or pita breads, usually topped with alfalfa sprouts.
Yes, I was mocked ridiculously in the lunch room, but I didn’t care. I loved it.
However, I’ve found that some do wrong by tuna salad. So, so wrong.
My husband was scarred for life by his aunt blending tuna salad into a paste. It took awhile for me to convince him that it was good and that mayonnaise was not the enemy.
I realize that in some parts of the country it is common to add sweet pickles or hard cooked eggs, but you won’t find those in my tuna salad. No, no. I make it like my mama used to make — with celery seed and dill weed — and altogether savory. No sweet.
Solid white tuna is essential. While chunk light tuna is generally the least expensive of the canned varieties, it doesn’t have the right texture. And, honestly, I’ve found that even solid white has become less solid over the years. It used to be an entire piece of tuna in a can, but not any longer.
In order to stretch our dollar a little bit, I cheat and use two cans solid white and one can chunk. It’s a happy medium.
Tuna Salad with Celery Seed and Dill Weed
2 cans solid white tuna in water, drained
1 can chunk white tuna in water, drained
juice of 1/2 a lemon
1/4 teaspoon celery seed
1/4 teaspoon sea salt
1/2 teaspoon dried dill weed
1/2 teaspoon parsley
1/8 teaspoon black pepper
enough mayo to bind, about 2 to 3 Tablespoons
2 Tablespoons chopped onion
2 Tablespoons chopped celery
In a medium sized mixing bowl, place the tuna. Do not break up. You want to mix this as little and as lightly as possible. Squeeze the lemon juice over the fish. Add the celery seed, salt, dill weed, parsley, pepper and cayenne. Add mayonnaise, tossing lightly, until enough mayo has been incorporated to bind the ingredients. Fold in the onion and celery. Serve atop a bed of greens or as a sandwich filling.