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Old 04-22-2011, 03:58 PM
 
Location: Stephenville, Texas
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Quote:
Originally Posted by sailordave View Post
Made myself some tuna salad for lunch and it got me thinking how does other people make their tuna salad?

I boil two eggs per one can of tuna in water. Chop up the boiled eggs and mix with the tuna. I then add a dash of mustard for kick and about a tablespoon or two of mayo (I add a little at a time and stir to desired moistness). I also add some dill weed and a little Cajun spices.

I remember my mom would add apple to make the tuna flavor less intense. She would cut it up in small pieces. It made it edible for me.
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Old 04-22-2011, 04:20 PM
 
Location: Lafayette, Louisiana
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Quote:
Originally Posted by Backintheville2 View Post
I remember my mom would add apple to make the tuna flavor less intense. She would cut it up in small pieces. It made it edible for me.
I use the mustard for two reasons,...first is to add a spice kick and second is to add moistness so I won't have to add as much mayo.
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Old 04-22-2011, 04:22 PM
 
Location: Syracuse IS Central New York.
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Tuna, minced onions, chopped celery, mayo (light mayo).
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Old 04-22-2011, 04:23 PM
 
Location: Kirkwood, DE and beautiful SXM!
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Quote:
Originally Posted by Easybreezy View Post
Tuna, minced onions, chopped celery, mayo (light mayo).
I do the same, except I add celery seed and sometimes I add some sour cream.
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Old 04-22-2011, 04:46 PM
 
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Tuna, lots of minced scallion, black pepper, mayo. Sometimes I'll add curry powder for a little extra kick.
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Old 04-22-2011, 04:56 PM
 
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Another vote for tuna, chopped celery and minced onion (red onion) with light mayo.
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Old 04-22-2011, 05:06 PM
 
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Three eggs per can -- it's almost tuna/egg salad!
Think we did this to stretch it, now it's just how we make it.
Celery chopped very fine.
Half mayo, half sour cream.
My son will not eat uncooked onions so I substitute some onion powder.
I don't care for sweet relish so I just put it on his sandwich!
If fresh parsley is available, a bit will go in.
Plenty of pepper, no salt.
I make him tuna melts with slices of cheddar to hold them together, fried on each side in olive or canola oil. For me tuna with just chopped onion and tomato, no bread.
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Old 04-22-2011, 05:11 PM
 
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Use albacore white tuan chop very fine/miracle whip then finely chooped small dell pickles. Let it set ove nite in refrig and serve on bread with lettuce.
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Old 04-22-2011, 05:21 PM
 
Location: South Central Texas
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I keep seeing how many eggs per can.... There are different sized cans. Anyhow, I use eggs (2 or 3 per small approx. 6 oz can). Mayonnaise, diced or minced celery, dill pickle and bell pepper. Or for sweet tuna ...eggs, mayo, tuna, diced apple and celery with a pinch of sugar. I've not touched tuna in months since hearing it's possibly processed in China. Until I find out otherwise no tuna for me.

Something changed in tuna processing the last year or two.. It used to be clearly cut whole and and packed, now it's all mush.
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Old 04-22-2011, 05:56 PM
 
Location: Philaburbia
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Mayo -- just enough to hold the ingredients together -- onions, celery, pepper, tuna. Maybe some dill or parsley. I'm a purist.
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