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