Yesterday afternoon I realized I was suddenly starving. I had been staring at the computer screen for hours trying to get a project done and had not noticed it had turned into late afternoon so I headed downstairs for food. I found a huge can of albacore tuna that had not yet been used this summer and I knew I had bread and butter pickles in the fridge. So, tuna salad it was. I was taught this little recipe years ago by an older lady I was working with at the museum. I loved it since the day I had it and have been making it ever since. She had actually made it with huge slices of summer tomato, which I urge you to have it with. Since I can’t have tomatoes though, I made mine without.
Tuna Salad Recipe
- White Albacore tuna
- I was out of yogurt, so 1-2 spoons of mayo
- chopped up pickles
- chopped up onions
- pickle juice
- kosher/sea salt & pepper
Since then I’ve learned to add the pickle juice instead of throw it away. It really adds a nice sweetness and consistency without adding too much mayo. Mix it all up and add pickle juice until you get the consistency you want. I also added extra virgin olive oil, but it’s not necessary. You can also make it with almonds or feta, whatever you like. It is really such a great little dish. I had some of my favorite Ak Mak sesame crackers and also some romaine lettuce. Also finished off the last of the butternut squash soup. After the crackers were gone and most of the salad, all that was left were these makeshift tuna salad tacos/wraps. Really good crunch!