I’m not going to pretend that this is my own concoction. For the life of me I cannot remember where I first found this recipe – no doubt there are many similar tuna salad recipes out there. Nonetheless, this salad is a summer favourite – and almost always requested for picnics/work pot lucks.
Erica’s Epic Tuna Salad
3 cans of tuna
Red seedless grapes, approximately 20 cut in half
Small red onion, finely chopped
Favourite mayonnaise, I use Hellman’s
1/3 cup walnuts or pecans, finely chopped
Pepper and thyme, to taste
- Put all ingredients except the mayo, pepper, and thyme in a medium size bowl. How many grapes you use depends on how sweet you prefer the salad. I said approximately 20 because I like mine sweet – you be the judge.
- Mix together, breaking up the tuna if necessary. Add the mayo – again, how much depends on personal taste. Note that the grapes will “water down” the salad if it sits for awhile in the fridge, so in this case, less mayo is more.
- Once the mayo is mixed in, add the pepper and thyme – to taste.
- This salad tastes much better once it has had time to sit. After mixing all the ingredients together, cover the bowl with Saran wrap and put in the fridge for at least an hour before eating. I like to use it up within a day or two so it doesn’t get too runny/watery (thanks to the grapes).
- I will often wrap this salad in a tortilla (like a jelly roll) and then cut it into pinwheels – great for picnics and as a finger food for parties.
- This salad is also perfect for on top of crackers with a little bit of cheese.
- You can also wrap it in a lettuce leaf for the low carb folks out there!