Southern Style  Tuna Salad

to Eat on   For  Days

If I don't have nothing else in the pantry...a can or pouch of tuna will for sure be there. in this economy? I'll bust out a sandwich in a heartbeat. Tuna salad is the ultimate make‑ahead hero — a dish that proves great flavor doesn’t have to be complicated. Keep in mind: taste is subjective. Some like it sweet. Some like it dilly/tangy...so this recipe is a bit of both. Enjoy.

WHAT YOU NEED

Ingredients

2-3 cans wild-caught or albacore tuna, drained

1/4 cup mayo or vegan mayo
(i like Kewpie Japanese mayo)

1-2 tbsp yellow mustard

2-3 tbsp sweet pickle relish
3 tbsp finely diced celery
1/2 of a finely diced onion

2-3 boiled eggs, chopped
1-2 tbsp fresh chives, minced
1 tsp ea salt & black pepper, to taste

dash of hot sauce, optional 

1. Start by flaking the tuna in a mixing bowl with a fork— break it down until it’s soft but still got some texture. 
2. Add your flavor layers in a bowl: mayo, mustard, relish, onion, celery, and seasonings. Stir until it’s creamy and well mixed together. You want that bite, that balance. Add in flaked tuna and eggs once your base is seasoned to taste.
   
3. Taste and adjust to your liking with salt and pepper— whatever makes it sing. Fold in fresh herbs or crunchy extras if you’re feeling fancy.
   
4. Let it chill for at least an hour, or overnight, so the flavors can settle and deepen. Serve on a sandwich or with crackers.  Enjoy.