This is an easy recipe to whip up if you like tuna fish sandwiches, or tuna fish salad. But mainly I like this because I can get all these ingredients at Trader Joe’s and this whips up very quickly.
TJ Tuna Fish Salad
2 cans Tongol tuna, no oil, no salt, drained (or you can get the Albacore but this is supposedly the same and was a few cents cheaper…I can’t taste any difference)
3-6 Tbs TJ’s Organic Mayonnaise, depending on taste
3-6 Tbs TJ Hot Bell Pepper Relish
1 Tbs Annie’s Raspberry Mustard (or Dijon is fine)
1-2 tsp celery seed
1-2 tsp dill weed
salt & ground black pepper to taste
(optional) 2-3 c. cooked pasta (I used penne)
Serves 3-4.
The celery seed is a good substitute for real celery — when cooking for myself, I have no reason to buy so much celery. If you’re really into cooking, then you could use leftover celery in a stock soup base, but that’s another posting.
How well you drain the tuna determines how soupy the salad will be, obviously. I like my tuna salad sweeter than usual — definitely the relish helps with that, and the sweeter mustard that I used.
Mix everything up with a fork or spatula, and use for a sandwich, or add the pasta as a standalone salad. Good for lunch, etc. I used this with plain wheat bread, but it’s also good with some 9-grain bread.
The key is to put the mayo in first to get the tuna creamy…then you play with the relish and mustard until you get it the way you like.
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