Okay so I would like to start off by saying, ignore the hotdog bun. I ran out of bread when I made these today so I had no choice but to put the tuna salad on leftover hotdog buns. It just goes to show us homemakers are good at making do! I would also like to add that some of you may be giggling at the idea of a recipe for tuna salad, but I have had my fair share of dry or tasteless tuna salad. Not everyone knows how to cook, so I’m posting this recipe with the hope that maybe someday we can rid the world of sad tuna salads 😉
1 Roma tomato
1 tbsp mayo
1 tsp Dijon mustard
1 tsp relish (or thinly chopped pickles for freshness)
1/2 tbsp sugar
dash of pepper
Open the can of tuna, drain it in the sink, and place in a bowl. My grandma, bless her precious heart, rinses her tuna in water before adding it to the salad…not good, it washes all the flavor right out! Chop one Roma tomato into small chunks (you don’t want them to be too big in the salad) and add to bowl. Add mayo, mustard, sugar (this helps cut some of the fishy flavor and adds a subtle sweetness) relish and mix well. You can add more mayo if you like it extra moist, but too much mayo is overpowering to me so I just start with a small amount and work up. From this point the recipe is up to you! You can toast a couple pieces of bread and add the tuna, or make tuna melts, or you can do what I did and put them on a hotdog bun. (It was actually pretty yummy!) If you’re a gluten-free kind of person, you can put the tuna in a piece of lettuce and roll it up to make a tuna lettuce wrap!