Deli Tuna Salad
OH, FOR TUNA!
Tuna salad is not just for old people. It doesn’t sound as sexy as “braised lamb shank” or “Omakase tasting menu” but is just what I want to curl up with on the couch when I’m in my cozy pants watching English television people fall in love. This is the tuna salad of my deli lunch dreams, and despite having a fridge door overflowing with exotic condiments, I keep this recipe simple and go heavy on the mayo.
That this mighty fish (https://www.youtube.com/watch?v=qAG2SkTPltw) ends up packaged in a can is one of the world’s great emasculations, but don’t let that stop you from eating a whole batch of this with some crackers in front of the TV.
This recipe makes enough tuna salad for about 4 sandwiches. Or a full afternoon of Lark Rise to Candleford, alone.
INGREDIENTS
2 five-oz (141g) cans of tuna in olive oil (or water, but why?)
1/2 red onion, diced
4-5 celery sticks, diced
1/3 cup or so mayonnaise (or more, if your arteries can take it.)
1 tbsp-ish whole-grain or dijon mustard
1/4 cup sweet pickle relish (or to taste.)
Celery salt, to taste
Black pepper, to taste
Dried or fresh dill, to taste
FACTOIDS:
• There are 15-17 species of tuna, depending who you ask. Here is a video about them soothing enough to fall asleep to.
DIRECTIONS
Combine all the ingredients with a fork. Shove between bread or eat with crackers.
