Tuna Salad

The newest edition of the Red Plaid cookbook by Better Homes and Gardens has this recipe for Tuna Salad. It is similar to the one in earlier editions and quite good. The lemon gives it a good flavor and the dill adds to it. You can make sandwiches out of it or serve it on a lettuce leaf. We like tuna salad in our house and this is a cool lunch on a warm day and equally as good in the winter, maybe with the bread toasted. 

This is a good basic recipe to have on hand when you don't know what to fix. It works for family or a luncheon with friends.

Tuna or Salmon Salad

1 12 ounce can of white tuna or salmon drained and flaked

½ cup celery chopped 

¼ cup thinly sliced green onions

3 Tablespoons chopped sweet pickle (I used sweet pickle relish)

½ cup mayo (Hellman’s is Gluten Free)

1 tablespoon lemon juice (freeze the rest of the juice from your lemon)

2 teaspoons snipped fresh dill or ½ teaspoon dried dillweed

Bread slices or salad greens

  In a medium bowl combine tuna, celery, green onions, and chopped sweet pickle.

For the dressing; in a small bowl stir together the mayo, lemon juice and dill. Add to the tuna mixture and toss to coat. Chill for 1 to 24 hours before serving.