Today I went to a friend’s house to show/help her learn how to make my Bread & Butter Pickles. I was thinking of all the ways I use these versatile preserves, and one of the things that came to mind is tuna salad: It can be eaten straight as a main lunch dish, or on bread, or in a tortilla for a sandwich wrap (just top with a bit of torn lettuce and you’re good to go), as a side dish for other main dishes, or even as a dip with crackers as a simple apéro. The pickles make a lovely addition to this salad; I usually take a whole jar of the pickles, dump it into a blender on high for a couple seconds, and wha-la, a jar of pickle relish! The relish and juice make the tuna salad snap with taste.
The great thing about this mix is that it can be kept in the fridge for several days; it makes a great, healthy & quick lunch (for adults or kids), a healthy nibble when you just need a bite or two, and can be served in so many ways.
So here’s my recipe for this simple mix; the amounts are really about taste, but I’ll give you an approximation of what I do, and you can add or subtract according to your own tastes. Word to the wise: The tuna juice is best used by dividing it evenly into small bowls and given to your cats. 🙂
2 cans of tuna in salt water, drained & mashed apart with a fork.
~1/2-3/4 C. mayonnaise (whatever your favourite kind is)
1-2 shallots, finely chopped
~1 Tbs. lemon juice
salt and pepper to taste
1-3 Tbs. pickle relish with juice
Mix all together in a glass or plastic bowl (not metal – the citric acid, and vinegar from the pickles will react with that). That’s it! Add a sprinkle of fresh or dried chives for a contrasting colour as a garnish if you want to dress it up a bit for company.