nonnys tuna salad
Nonny's Tuna Salad
This simple tuna salad recipe gets its great crunch from a combination of celery and apple. From Y'all Eat Yet? by Miranda Lambert with Holly Gleason. Copyright © 2023 by Miranda Lambert. Reprinted by permission of Dey Street Books, an imprint of HarperCollins Publishers.
Ingredients:
- 4 5-ounce cans tuna packed in water (not oil), drained
- 3 celery sticks, chopped
- 1 apple, chopped
- 1 cup chopped red onion
- 2 hard-boiled large eggs, chopped
- 3 tablespoons sweet pickle relish
- ¾ cup mayonnaise
- spicy mustard (optional)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Directions:
- Place 5 ounces tuna in a medium bowl and break into chunks with a fork. Add celery, apple, onion, eggs and 3 tablespoons pickle relish and mix well. Add ¾ cup mayonnaise, mustard to taste (if using), 1 teaspoon salt and ½ teaspoon pepper; stir to combine.
- Cover and refrigerate tuna salad for 1 hour, then enjoy. It's always good with party crackers, celery sticks, or in a good old-fashioned tuna sandwich.
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