Sometimes I forget that something I have made and eaten for as long as I can remember is considered a “family favorite” recipe. I think that is why no one ever wrote down Grandma Terrell’s tea cake or cornbread recipe, or Daddy’s recipe for homemade rolls.They were made so often that they were learned by heart and hands but now, generations later, the recipes would be treasured, knowing that we were doing it just like they did..
Tuna salad is like that for me. When I was a little girl, I loved our famiy’s tuna sandwiches. They were a staple when teenage friends gathered at our house. I still make it just like Mother did with 2 slight alterations: I use white albacore tuna packed in water, not the Chicken of the Sea packed in oil that Mother always used, and I use a lighter version of mayonnaise. Neither of these products was available all those years ago! I have eaten many variations of tuna salad in different places. I know I can add onions if I want, or chopped pecans. Or celery and fresh dill. I know it does not have to have boiled eggs and apples. But as a family favorite, here is the way I make it.
Mary Ann’s Tuna Salad
2/ 7 oz. can’s white albacore tuna packed in water. (Costco’s version is very good.)
2 boiled eggs, peeled and chopped
1 large apple, peeled and chopped
1/3 cup dill relish, or 1/3 cup whole pickles, chopped fine
1/2 cup Mayonnaise (I prefer Hellman’s Mayo with Olive oil)
Drain tuna and add to bowl along with eggs, apple, relish and mayonnaise.
Season with salt and pepper if desired. Mix and spread on bread slices or served on a lettuce cup.