I remember eating tuna salad sandwiches often in my childhood. We had a family of six, so my mom had to figure out ways to make her dollar stretch far. This recipe is a good, frugal option, if you are looking to cut down on the cost of groceries.
Let’s get cooking!
You will need to two eggs, mayo (or Miracle Whip), onion, pickles, and, of course, tuna. I usually pick up albacore canned in water.
First, boil two eggs. While the eggs are on the stove cooling off, you can chop up the onion and pickles. You will also want to open and drain the tuna. The amount of onion, pickles, mayo, and even eggs is all personal preference. I only used 1/4 cup of white onions, one pickle, and a 1/2 cup of mayo for my tuna salad.
Pour the tuna into a separate bowl. With a fork, chop it up into smaller pieces. I do this because I don’t like huge chunks of tuna and it will make the dish go further. Next, add the mayo and stir until it coats all of tuna. Finally, add all the other ingredients and mix well. If you like more mayo, add it.
You can eat this on bread, a bed of lettuce, in a tortilla wrap. We have added different veggies in it such as tomato or celery. I just prefer it with pickles and onions.