As I was making a triple batch of tuna salad for my work Halloween pot-luck tomorrow, I decided it was a recipe that I should share. Store bought tuna salad is never as good as homemade (and, as usual….homemade means you can control what goes into it!). Growing up, my family never made tuna salad that was just tuna and mayo. This tuna salad has some good, crunchy substance and goes well in a sandwich or with crackers as a snack.
- 2 cans tuna, drained
- 2 stalks celery, diced
- 4 hard boiled eggs, chopped
- Miracle Whip
- Flake drained tuna into a large bowl.
- Add diced celery and chopped eggs.
- Start by adding one big spoonful each of mayo and Miracle Whip, stir and add more in equal proportions as needed.
- Add pepper to taste.
- The easiest way to chop the celery – slice each stalk lengthwise into three strips (leave a little nub uncut at the end to hold it together), and then cut across into small pieces. It goes really fast.
- The easiest way to chop the eggs – if you have an egg slicer use it. Then split the slices in half into two piles and put them cut side down on a cutting board. Use a paring knife to cut each half into six pieces (in half, then two more cuts across to sort of make an X that divides each half into thirds). Drop them into the bowl, and you’ll find that they flake apart easily and mix in well.
- I’m sure you could make this with just mayo or just Miracle Whip, but the combination of the two seems to really make it.
- Make sure you don’t skimp on the dressings, especially if you don’t intend to eat it all immediately. The tuna will soak up some of the extra dressing overnight and if you didn’t prepare by giving it a little extra, your salad will be on the dry side by the time you eat it.
- This recipe has been both a family and work favorite (in fact I’ve been at several jobs where I wasn’t even allowed to sign up my own food for potlucks, my coworkers would just sign my name and put “tuna salad” next to it without even asking me).