The kids in my neighborhood used to call this ‘tuna fish salad.’ It’s a perfect hot weather meal that begs for potato chips. You can serve it as a real salad on lettuce or vinegar-based slaw. But with fresh bread and lots of creamy mayonnaise, tuna fish salad sandwiches are one of the joys of summer. SAM
2 (6-ounce) cans white albacore water-packed tuna, drained
1/2 sweet onion, finely chopped (1/4 cup)
1 medium center rib celery with leaves, finely chopped (1/4 cup)
2 tablespoons sweet pickle relish
3 tablespoons mayonnaise, plus additional for sandwiches
2 tablespoons fresh parsley, chopped
Juice of 1 lemon (3 tablespoons)
Salt and freshly ground white pepper to taste
Lettuce, tomato, avocado
In a medium bowl, flake the tuna with a fork and stir in the onion, celery, relish, parsley, mayonnaise, lemon juice, salt, and pepper. Serve on lettuce with tomato and/or chopped avocado, or in sandwiches.
Makes 2 cups or 4 servings.