Wild Caught Tuna Salad
This is an amazing way to serve tuna. Your heart will applaud you…your waistline will thank you…and your family will request this over and over again. Great for a lite lunch and perfect with fruit or soup. This is Godsource Foods at its finest.~Enjoy
- 2 3 oz Cooked tuna steaks (OR)
- 2 4.6 oz Cans of tuna
- 2 Kosher dill pickle spears, sliced
- 1/3 cup Celery, chopped
- 3 TBS Red Onion, diced
- 1 TBS Hellmann's Mayonnaise
- 1/2 tsp Garlic powder
- 1/4 tsp Cayenne pepper
- 1/4 tsp Dill weed
In a large bowl, add eggs, red onion, pickles, celery and spices. Stir to incorporate.
If using the tuna steak, crumble the cooked steak in your hands and add to the bowl. If using canned tuna, drain the water off the tuna and then add to the bowl.
Add mayonnaise and with a fork, mix well. Serve immediately or cover and chill for 1 hour before serving.
*Use the cooked tuna steak from my other recipe if you like! Or, Blue Harbor Wild Albacore Tuna in a can is what I recommend.
Okay to make a couple of days ahead as well. Will keep up to 5 days in a covered container on the refrigerator.