MY MOTHER'S TUNA SALAD

My Mother's Tuna Salad image

This is Julia Reed's favorite tuna salad, the one she subsisted on for years as a child, eaten with a fork straight out of a container in her mother's refrigerator. It's an unfussy thing that is exactly suited to be layered between two pieces of white bread - toasted, if you must - and then eaten at the kitchen table, or, after summer ends, at the lunchroom table. The ingredients are simple and easily acquired, and be sure to use real mayonnaise.

Provided by Julia Reed

Time 10m

Yield About 3 cups

Number Of Ingredients 11

Ingredients

1 (12-ounce) can StarKist solid white albacore tuna in water
1/2 cup Hellmann's mayonnaise
4 large ribs celery, peeled and finely chopped
3 hard-boiled eggs, chopped
3 tablespoons chopped sweet pickles, with their juice
1 tablespoon minced onion
1 teaspoon celery salt or more to taste
1 teaspoon McCormick Season-All or more to taste
6 dashes Tabasco
Cracked pepper to taste
Salt to taste

Steps:

Drain the tuna, place it in a bowl and break it up with a fork. Add 1/4 cup of mayonnaise and blend well. Mix in the remaining ingredients, and add the rest of the mayonnaise. Check for celery salt, Season-All, salt and pepper. This is better if it sits at least one hour before serving.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 15 grams, Carbohydrate 4 grams, Fat 19 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 3 grams, Sodium 385 milligrams, Sugar 2 grams