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Are you a tuna salad lover? One thing is true: you either love it or you hate it. My job today is to turn you into a believer. Ready? This tuna salad is light, fresh, and full of flavor (and protein!). When we have company over for dinner, I always serve this salad as an appetizer along several different cracker varieties and it never fails to be a hit.

The ultimate way to enjoy this tuna salad: slice a loaf of french bread into 1/2 – 3/4 pieces and toast it. Once toasted, add a slice of cheese, some lettuce or spinach leaves, and a large portion of tuna salad on top. Yummo! It’s simply delicious…..

This recipe will yield approx 8 sandwiches and will last 5-7 days in the fridge. I eat a lot of tuna salad for lunch at work, so if we don’t have any leftovers from the night or weekend before, I’ll take this with me and munch on it all week long. So it’s cost effective too!

Everything But the Kitchen Sink Tuna Salad Recipe

5 cans ALBACORE tuna (really makes a difference)
9 baby carrots, finely diced
1/2 c onion, finely diced (this can be grated but “dry” the grated onion with a paper towel)
1 large stalk of celery, finely diced
1/2 of a large cucumber, finely diced
5 boiled eggs, coarsely chopped
1/4-1/2 cup of either sweet relish, dill relish, or diced pickles
1/4-1/2 C. mayonnaise, the better the quality the better the taste
salt and pepper to taste

Combine all ingredients in a bowl except the egg. Mix well. Gently mix in egg. Serves well with chips, fruit, dill pickles, cucumber or tomato slices, etc This recipe is a great starter recipe. After all ingredients have been mixed, give it a taste. This recipe is so versatile, so make it yours!

To lighten the recipe you can use 1/2 greek yogurt and 1/2 mayo. You can also skip the bread and use a lettuce leaf or a whole wheat tortilla to make a wrap!