This is my Mom's recipe for tuna salad which happens to contain no mayonnaise. Being Catholic, we had it every Friday night for dinner. Serve on bread or lettuce.
Ingredients
- eggs: 5 piece
- ¼ cups bread and butter pickles: 1 piece
- tuna: 2 cans (5 ounce cans, drained)
- stalks celery: 3 piece (chopped)
- salt: 0.5 tsp
- ground black pepper: 0.5 tsp
- sweet pickle juice: 1 Tbsp
Metric Conversion
Stages of cooking
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Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and cool under cold running water. Peel.
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Place the eggs and pickles into a food processor; pulse until roughly chopped. Transfer to a medium bowl and stir in tuna and celery. Season with salt and pepper, and stir in the pickle juice until thoroughly blended.
