I have been an avid tuna lover all of my life, which is funny because I can’t get any of my kids to eat the stuff! When I was single and had cats instead of kids, I’d crack open my can of tuna and my kitties would run from all parts of the apartment to lick the scraps I left behind for them. Over the years, my love for tuna hasn’t swayed at all and my basic recipe hasn’t altered either. With some meals, I like to rework and experiment, but for others, there is one combination I like and one only!
Most people choose tuna salad or egg salad, but I like to combine the two. It’s not gross, it’s not weird, it’s actually quite delicious!
I mix one can of tuna with pickles, celery and tarragon (for bite!). Then gently mix in the chopped hard boiled egg with mayo and I start nibbling before the bowl makes it to the table. You can find the full recipe here for my tuna and egg salad.
As I’m still on my resolution path to eating healthy and exercising, I have taken bread (mostly) out of my diet. I prefer to use these gorgeous baby lettuce leaves for wraps or cups for my tuna and egg salad.
Now, let’s talk herbs. I’ve seen tuna salad with dill and parsley. Don’t be afraid of tarragon. It has a bold, slightly peppery flavor that really gives any dish kick. I never tried fresh tarragon until after I got married. Persians love their fresh herbs, and that was how I was introduced to tarragon. Now I use it in everything, from breakfast eggs to sandwiches, salads and anything else I can think of – including that Kale Pesto I made a few weeks back!
How about you? Are you a tuna salad eater or an egg salad eater? What is your secret ingredient that makes your salad magical?
Disclosure: I did receive a stipend from Safest Choice Eggs™ to develop a salad recipe using their product. The story I have written is all true, and the opinions are truly mine. If I didn’t like it, I wouldn’t blog about it!