I love tuna salad and I think I am the only one in my house that will actually eat tuna. However, anytime anyone else has tried my tuna salad they loved it and wanted the recipe. I usually make tuna salad the most in the summer time so I thought I would share how I do it. 🙂 Hope you enjoy and please feel free to leave comments or suggestions below. We all love to hear other peoples taste buds.
Two 6-ounce cans white meat tuna packed in water, drained
2 boiled eggs, chopped into small pieces, optional but sooo good
2-3 tablespoons minced red or sweet yellow onion
2-3 tablespoons sweet relish (or dill if you prefer)
1/3 cup prepared mayonnaise
1 tablespoon yellow mustard, to taste
2 pinches ground black pepper
1 tsp parsley
1-2 teaspoons fresh squeezed lemon juice
A few dashes of hot sauce, Optional
Mix all ingredients to a bowl and mix well.
You can eat immediately, but I like to let it sit in the fridge for a few ours so the flavors blend.
You can serve with bread, on crackers, toasted bread or bun or even on a salad. The choice is yours! 🙂
1/2 cup cooked shrimp, peeled and deveined, chopped (about 10 small shrimps)
1 tsp lime juice
1 tsp Dijon mustard
1/8 tsp Sriracha hot sauce
1 tbsp cilantro, chopped
salt and pepper, to taste
1 large whole meal pita bread
3/4 cup baby spinach
In a medium bowl, combine all ingredients, except pita and spinach. Mix well.
Arrange half the spinach in the center of pita bread. Spread shrimp and avocado mixture, add remaining spinach on top and wrap pita bread tightly. Secure with toothpicks, cut in half with a sharp knife and serve immediately.