Trying to try out recipes to fill the Boy's lunchboxes this fall, I couldn't resist trying "The Best" tuna salad when I saw it on Sarah's blog.
I used chunk tuna, which was probably a much less appetizing way to make this (interestingly, in another version, Cook's Country recommends chunk tuna for their tuna salad sandwich), but it was delicious nonetheless. We (that's right, ALL OF US) loved this! It wasn't until I made this that I realized my mom used to put onion in tuna salad, as well as celery, so I had a feeling it would be nostalgic for me, and while it was, it had some flavors Mom never put into my childhood tuna salad sandwiches.
Give this one a try some day for your lunch; you will not regret it!
The Best Tuna Salad Source: Cook's Country Magazine via I Was Born to Cook
3 cans solid white tuna packed in water
2 tablespoons extra virgin olive oil
1/4 cup minced onion
2 teaspoons lemon juice
1/2 teaspoon sugar
salt and pepper
1/2 cup plus 2 tablespoons mayonnaise
1 celery stalk, finely chopped
Drain tuna and pat dry with a paper towel. Microwave oil and onion for about 2 minutes, until onion begins to soften. Mix with tuna, lemon juice, sugar, and 1/2 teaspoon each of salt and pepper. Let marinate for 10 minutes.
Stir in mayo and serve.