AMERICAN TUNA SALAD WITH MAYONNAISE

AMERICAN TUNA SALAD WITH MAYONNAISE (the classic, for four)

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a 12 ounce can tuna packed in oil, drained well

½ medium red onion, diced

4 celery stalks, chopped

1 cup grape tomatoes, halved

¼ cup pitted kalamata olives, halved, or 2 tablespoons small capers, drained

¼ cup mayonnaise, more to taste (if you don’t want to use mayo, beat 3 or 4 tablespoons olive oil with the lemon juice below and proceed without caution)

3 hard-boiled eggs chopped

3 tablespoons chopped sweet pickles, with their juice

2 tablespoons lemon juice

1 teaspoon celery salt

6 dashes Tabasco sauce

salt and pepper to taste

2 tablespoons chopped fresh parsley, chives, dill or a combination of fresh herbs

lettuce leaves for presentation


1. Drain the tuna, place it in a bowl and break it up with a fork. Add ¼ cup mayo and blend well.

2. Add remaining ingredients and taste. Increase mayonnaise if needed and let sit for 1 hour before
serving (salad can be chilled for several hours before serving) .

3. Spoon onto a platter lined with lettuce leaves.

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