David’s Special Albacore Tuna Salad
SERVES 4 TO 6
Directions
To drain the water from the tuna, first open each can and, over the sink, press the lid firmly down into the tuna and tilt the can to pour the water down the drain. Then, press down on one side of the lid to tilt the other side up and discard the lid, being careful not to touch the sharp edges. Transfer the drained tuna to a large mixing bowl.
Add the mayonnaise and relish and, with a fork, mix thoroughly. Fold in the black olives. Add black pepper, the more the better, and mix thoroughly.
Cover the bowl and refrigerate 3 to 4 hours before serving.
Tuna salad is easy to make, but most recipes have way too much mayonnaise and not enough flavor. I started experimenting with tuna salad years ago when Heinz owned Star-Kist Tuna. More recently, I switched to Bumble Bee Prime Fillet Solid White Albacore In Water, easily spotted on supermarket shelves with its gold label. It’s really good. This recipe is packed with flavor and works great as a salad on a bed of greens or as a sandwich on lightly toasted whole grain bread.
Ingredients
4 (4-ounce) cans premium white albacore tuna in water
½ cup mayonnaise (preferably Hellmann’s brand east of the Rockies or Best Foods brand in the west)
½ cup sweet relish (preferably Heinz)
1 (2.25-ounce) can sliced black olives, drained
½ to 1 teaspoon freshly ground black pepper