This is the unsung hero of my cookbook. Since the recipe consists entirely of pantry staples, it’s one I never really have to shop for and therefore often overlook. But I’m always delighted when I come across a long-forgotten can of tuna in the back of my cupboard because I know immediately that I can whip up a satisfying meal in minutes. I typically make the tuna salad as written below – letting the condiments provide all the seasoning – so that the delicate flavor of the tuna isn’t overpowered by spices. But occasionally, I sprinkle in some garlic powder, kosher salt, and ground black pepper when I want more tang. My husband likes his very simple – just tuna and extra mayo. There’s no wrong way! (Except maybe with celery. Celery is wrong.) — H. Weal
1 (5-ounce) can solid white tuna (packed in water), drained
1 hard-boiled egg
3 tablespoons mayonnaise
2 tablespoons dill relish
6 slices whole wheat bread
Small (1 1/2-quart) mixing bowl
1. Place tuna in bowl and flake apart well with fork.
2. Chop egg and add to bowl.
3. Add mayo and relish. Stir well.
4. Divide tuna salad evenly among the bread and make 3 sandwiches.
NOTES & TIPS
• I’ve also eaten the tuna salad all on its own, or as a chip dip!
• If you’ve got to boil an egg first, add about 15 minutes to the READY IN time given below. (I don’t include egg prep directions for this, because I tend to keep a handful of hard-boiled eggs in my fridge at any given time, so this really does usually take me only 5 minutes to put together.)
3 sandwiches / 1 cup tuna salad