Sadly, I can not eat this any more. Or chicken salad either. Not only can I not have eggs, but I can not have any fish or chicken either. Yes, I could have turkey salad but I don't really like that so much.
But I am going to make a big bowl of tuna salad for daughter to eat for the next couple of days. For her I will keep it simple. Green onions, celery, perhaps a bit of sweet pickle relish, salt, pepper and her favorite mayo.
But when I did eat it, I made it a variety of ways over the years. My mom only ever put in chopped sweet pickles and Miracle Whip. My brother loved Miracle Whip but didn't like it. Didn't mind it so much in a tuna salad but would have preferred the mayo.
My friend used all sorts of stuff from their garden. She might add sliced radishes, chopped tomatoes, bell peppers, whatever they had. It was really good. A roommate taught me to use pickle relish and also added chopped onion. And the cafeteria where I used to work added chopped hard cooked egg. And sometimes I would add cubes of cheese or even some cottage cheese to the mix.
Then I moved to some other state. Can't remember where I was at the time. Bought some kind of seasoning. I want to say that it was Old Bay but I don't want to falsely convict them if it wasn't their stuff. I bought it because it said that it made good tuna salad. And it did! But in those days I didn't much look at the labels on stuff. I didn't know of my food intolerances back then. But when I did look, I was shocked to see that it had bread crumbs in it. Say what?
Since then, I have noticed that prepared tuna salad often has a lot of stuff in it that we don't want to eat. Like high fructose corn syrup. And yes, bread crumbs! So even restaurant tuna salad is suspect.
Why do they do this? Is it to save money? Because bread is cheaper than tuna? Is it to soak up any excess liquid? I have had tuna salad go a bit watery on me, especially if I add too many wet vegetables to it.
How do you make your tuna salad?