“For Julia, the important ingredients for this sandwich were the tuna (it had to be packed in oil) and the mayo (she preferred Hellmann’s). The rest was up for grabs.”
SOURCE: NY Times
- 1 (5-ounce) can tuna packed in oil, drained
- 3 to 4 tablespoons mayonnaise
- 3 tablespoons finely chopped celery
- 2 to 3 tablespoons finely chopped onion, preferably Vidalia
- 3 to 4 dill pickles, finely chopped
- 1 tablespoon capers, rinsed, patted dry and chopped if large, or 5 olives, pitted and chopped
- Fresh lemon juice
- Freshly ground pepper
- Parsley (optional)
- (I add) 2 boiled eggs
Step by Step Instructions
Makes 1 & 1/2 cups
Prepare the tuna salad: Using a fork, mash the tuna with 3 tablespoons mayonnaise. Add the celery, as much onion and chopped pickles as you’d like, and the capers or olives, and toss to combine. Add a squirt of lemon juice, some salt (go easy at first) and pepper. Add more lemon juice, salt and pepper to taste.
The tuna salad is good to go as soon as it’s made, but it’s even better after a couple of hours in the fridge.