There are plenty of people out there rolling their eyes, I know. The sight of “the best” anything has that effect on some. And that’s fine.
So to all you eye rollers out there, just do me one favor. Try this recipe. THEN tell me what you think.
I mean it. Leave me a comment. Prove me wrong.
Until then, I agree with Cook’s Country…this IS The Best Tuna Salad!
The Best Tuna Salad
from Cook’s Country Magazine
3 cans solid white tuna packed in water (I’ve always preferred Bumblebee)
2 tablespoons extra virgin olive oil
1/4 cup minced onion
2 teaspoons lemon juice
1/2 teaspoon sugar
salt and pepper
1/2 cup plus 2 tablespoons mayonnaise (CC recommends Hellmann’s…that’s all we EVER use in this house!)
1 celery stalk, finely chopped
Drain tuna and pat dry with a paper towel. Microwave oil and onion for about 2 minutes, until onion begins to soften. Mix with tuna, lemon juice, sugar, celery, and 1/2 teaspoon each of salt and pepper. Let marinate for 10 minutes.
Stir in mayo and serve (I like my tuna salad cold so I always refrigerate it for a while before eating).