There are so many ways to make Tuna Salad. It’s one of those dishes which requires you to take a stance…sweet, spicy, plain, etc. I personally like a bit of a kick in my tuna salad and I prefer to use the same type of canned tuna. If you’d like to try this version of tuna salad, here’s what you’ll need to do:
Start with two cans of Starkist Chunk White Albacore Tuna. I always use tuna in water. What’s your preference…oil or water?
After opening the cans, you can use the lids to help drain the water from each can. Gently flake the tuna then set aside.
Next, make the dressing by mixing your mayonnaise, sweet relish, onions, dried parsley, garlic powder, black pepper and sea salt in a small bowl.
Now, mix in three drops of liquid smoke and the pepper jack cheese.
Finally, gently stir in your flaked tuna.
Doesn’t that look good? Now place your tuna salad in the refrigerator to chill. I think tuna salad tastes better when it’s cool and you’re giving all those flavors time to come together.
When it’s time to eat your tuna salad you can choose to use crackers, serve it on a bed a lettuce or make a sandwich like I did. For this meal, I chose Nature’s Own Whole Wheat Sandwich Rounds.
I know these can be used “as is” but I like to toast my bread a little first. So choose YOUR favorite bread, prep it to your liking, make a sandwich, take a bite, then wait for the WOW!
I think you’ll be pleasantly surprised with this recipe.
Isn’t that a great looking sandwich? If you try this recipe, I’d love to hear what you think. Now, what’s your favorite way to mix up a can of tuna?
SPICY TUNA SALAD
Ingredients
2 cans (5 oz) Starkist Chunk White Albacore Tuna in water, flaked
4 tbsp Hellmann’s mayonnaise
4 tbsp Mt. Olive sweet relish
2 tbsp minced white onions
1/8 tsp ground black pepper
1/8 tsp garlic powder
½ tsp dried parsley flakes
¼ tsp fine sea salt
3 drops liquid smoke
2-1/2 tbsp shredded Borden pepper jack cheese
Directions
Combine mayonnaise, sweet relish, minced onions, black pepper, garlic powder, parsley flakes and sea salt in a small bowl. Stir in liquid smoke and shredded cheese. Add tuna and mix gently until blended. Refrigerate until cool. Serve with crackers or a spoon a mound onto your favorite sandwich bread.
For a non-spicy version, omit the black pepper and substitute the pepper jack cheese with a mild cheddar/monterey jack cheese.
Linking to Foodie Friday at Rattlebridge Farm
