The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.

The Best Tuna Salad

Blaise Doubman

I have been wanting to find the “perfect” recipe for tuna salad for years. I always wanted to love tuna salad but it seems like the final version of whatever it was I was looking for would always fall flat. I have tried all different types of tuna, condiments, herbs and spices and it just seems like nothing is suited for what I was looking for. Finally, scrolling on TikTok one day, I noticed a video for a tuna salad that looked interesting. I made it and then made a couple of changes and that is the recipe I am sharing here today! Finally, the best and most perfect tuna salad! 

This really only calls for a handful of ingredients. I think I was overthinking the whole tuna salad process is what the problem was. I was adding different types of onions, boiled eggs, way too much pepper and even getting crazy with the lemon. I needed to actually scale things back and focus on the taste of the tuna and what would go along with that and this is what it does. Enjoy!

The Best Tuna Salad

Leftovers should be kept covered and chilled for up to 4 days.

4 cans white albacore tuna, drained

2 stalks celery, diced fine

1/2 red onion, diced fine

1/2 cup mayonnaise

2 tablespoons mustard

2 teaspoons salt

In a large bowl combine the prepared tuna with the diced celery, diced red onion, mayonnaise, mustard and salt. Eat right away or allow to chill and the flavors to combine better later. 

Ask and Answer: I have gotten a couple of questions about my website. Any and all recipes are free to view. If you subscribe you will get my newest recipes delivered right to your email.