My sister-in-law, with her six children and job as a Realtor, doesn't have much time to cook. But she is neighborhood-renown for her egg salad and tuna salad. Her fridge is always stocked with these salads, so her kids can easily make themselves sandwiches. Her tuna salad recipe proves, once again, that sometimes simple is best.
Prep Time: 5 minutes
Ingredients:
- 2 (7 oz.) cans white tuna, drained and flaked
- 1/4 cup light Miracle Whip mayonnaise
- 1 tablespoon Dijonaisse or Dijon mustard
- 1 tablespoon sweet pickle relish
- 1-2 stalks celery, diced
- 1/4 cup sweet onion, diced
- 1/4 teaspoon freshly ground pepper
Preparation:
1. In a bowl, mix all ingredients together well.
2. Refrigerate until ready to serve.
VARIATION For a moister consistency and tangier flavor, add fresh lemon juice to the tuna salad.
SERVING SUGGESTIONS: Serve tuna salad in a scoop on top of lettuce, or have the tuna salad with lettuce inside your favorite bread or bagel.
2. Refrigerate until ready to serve.
VARIATION For a moister consistency and tangier flavor, add fresh lemon juice to the tuna salad.
SERVING SUGGESTIONS: Serve tuna salad in a scoop on top of lettuce, or have the tuna salad with lettuce inside your favorite bread or bagel.
