5 to 6ouncestunafresh or canned packed in water, drained
4 to 5sweet pickle slices+ 1 tablespoon pickle juice
1 to 2tablespoonsmayonnaise
1sprinklepaprikafor presentation (optional)
1teaspoonsweet pickled jalapenosminced
Use a hand-held chopper, to chop the pickles and celery (red onion and jalapenos, if using) in a medium bowl, until you get a chunky relish. Alternatively, if you don't have a hand-held chopper, dice the relish ingredients with a knife.
Drain the can of tuna and add to the relish with 1 tablespoon of mayonnaise. Stir in more mayonnaise if needed to get to the desired consistency. (I found 2 tablespoons is about the right amount for one 5-ounce can of tuna.)
Finally, add about ½ to 1 tablespoon of the sweet pickle juice to the tuna fish salad; stir well to combine.
Serving Classic Tuna Fish Salad:
Serve this tuna fish salad plain as is, served up on toasted sandwich bread. If you are looking for a low carb option, you can serve this tuna fish salad on a romaine or Boston lettuce leaf for a tuna salad wrap.
For best results, make-ahead. Tuna fish salad is always better after the flavors of the ingredients have time to meld together in the refrigerator overnight.This stainless steel hand-held food chopper is perfect for the job. Easy to use and minimal cleanup, making this recipe even easier than it already is! Find it HERE!
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