I know everyone has a recipe for Tuna Salad. And their recipe or family recipe is the best. But if you are looking for something different, here is a twist on another family recipe. This is pretty much how my Mom makes tuna or chicken salad. The only difference is I add sweet pickle relish and use Jane's crazy salt. I like the extra sweetness from the relish. I also like the herbs the Jane's crazy salt adds. This recipe work for almost any protein too. I have used shrimp and ham, both were delicious. Be sure to be patient and let it chill in the refrigerator at least 30 minutes to let the flavors blend. It is great as a sandwich or with crackers. I really like to stuff a tomato with it or put a big scoop in a lettuce cup. It makes for a great lunch.
12 oz can of chunk light or white tuna in water, drained and flaked
2 eggs, hard boiled and diced
2 green onions, sliced
1 rib of celery, chopped fine
1 heaping tsp dill pickle relish
1 heaping tsp sweet pickle relish
1/2 tsp Dijon mustard
2 Tbsp light mayonnaise
Jane’s crazy mixed up salt, black pepper and red pepper flakes to taste
Place eggs in a small pot cover with cold water. Bring to boil over high heat. When rapidly boiling turn off heat but leave pot on the burner. Set timer for 12 minutes. Meanwhile place other ingredients except seasoning in a mixing bowl.
When 10 minutes has passed, rinse eggs with cold water. Add ice cubes to pot and fill with cold water to cover. Let rest 5 minutes, then drain and they should peel very easily. Dice or smash eggs with the tines of a fork. Add to mixing bowl.
Mix well and season with salt and peppers to taste. Refrigerate at least 30 minutes to blend flavors. Serve on bread for sandwiches, with crackers or stuffed in a ripe tomato.
Substitute can or cooked shredded chicken, shredded turkey, can salmon, crab, shrimp, or finely diced ham for tuna.
Add chopped parsley.