Secret Recipe Tuna Salad

Tuna salad is tricky. What do I mean by that…?
In my experience people either love it or hate it. I used to hate it when I was younger. Until my husband (then boyfriend) introduced me to the world of albacore tuna and lots of Miracle Whip. I am cringing a little as I type this…I would so NEVER eat that now!

I found the original recipe, which I have been tweaking for a few years, at Allrecipes.

Secret Recipe Tuna Salad
2-5 oz. cans of tuna
1/2 cup mayo
2 tbsp grated parmesan cheese
1 tbsp dried parsley
1 1/2 tsp onion powder
1 tsp dill weed
1/2 tsp curry powder
A few shakes of garlic powder

First, a lesson on canned tuna.
Albacore tuna is the highest in mercury, so we do not eat it that often. I like sustainably caught yellow fin, skipjack or tongol tuna, which are all “chunk light”, and low in mercury. It is also important that the can is BPA free, meaning it is not lined with the harmful plastic product Bisphenol-A. If you can’t find sustainably caught, low mercury tuna, in BPA free cans in your area, Amazon (surprisingly!) sells Wild Planet Skipjack in 12 packs for a reasonable price.
In this batch I used a can of each, tongol and skipjack.
Drain each can, and flake tuna into a small bowl.
Add each of the listed ingredients…






I purchase our parmesan from my local co-op. It is hormone, antibiotic and preservative free (and just plain tastes better that Kraft). I think I paid around $2 for this container, which makes it quite economical as well.
I also use organic or preservative free mayo.






I was totally wierded out at the thought of curry in my tuna at first, but this makes the dish. DO NOT leave it out (unless you HATE it).

For the best flavor, let it chill in the refrigerator for at least 2 hours, 4-6 (or overnight) is ideal, before serving.
This version is really quick and easy to prepare. If I have more time on my hands I add 2 tablespoons on finely chopped red onion and a few tablespoons of home canned sweet pickle relish, or a chopped dill pickle.
My kids LOVE this! I pack it in their lunch once a week (not more because of the mercury…which is still there, even if it is a smaller amount).




We’ve come a long way from fancy albacore and salad dressing.

Jessie

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