Tuna salad is one of those classic recipes that everyone should know, but not everyone makes it the same way. My grandmother and great-grandmother used to make tuna salad the way they did because of the great depression and being so poor. Both had many children they had to feed, and tuna salad was one of the easiest ways to feed a family of 5-7 with very little money. They often made homemade chicken noodle soup to go with it, and it could easy fill their stomachs. I also know I make my tuna salad with more mayo than most, but that is just the easiest way my ancestors had to stretch it to feed such a large family. If you leave some juice with the tuna, it will have a bit more of a fishy flavor, and will make the tuna salad wetter. We also used to strain the tuna and give the juice to our cats when I was growing up; we’ve given some to Newman, but we’ve learned not to do that again!
- Open a can of tuna and strain the juice. Transfer into a serving bowl and smash apart with fork. Add 1 tsp of salt and 1 1/2 cup of mayo. Stir until consistent.
- Dice 1/3 an onion and/or 1 stalk of celery (1/2 cup each), and add to sandwiches or mix into tuna salad. (Optional)
- Spread onto bread or toast and serve as a sandwich, or serve on a salad. Add additional salt to taste.