Tuna Salad


Credit: Pinterest

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. 🙂

Tuna Salad

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.




Farmer Bread & Butter Pickles

Pickles DownsizedThese pickles are one of my favourites, and I made them a fortnight ago.  The recipe comes from the same Kansas-farmer grandmother as “The Best Cookies You’ll Ever Make,” and they are one of my comfort foods.  There are hundreds of “bread and butter” pickle recipes out there in cyberland, so I’ll describe their taste:  Sweet with a savoury aftertaste and sometimes just the opposite (think sweet & sour sauce), perfect for hamburgers, sandwiches, tuna salad or straight-up!  They’re easy to make, and what I love most about them besides their taste is that fact that I know exactly what’s in them – no chemicals I can’t identify, preservatives that I can’t pronounce, or ingredients that are undeclared.

Farmer Bread & Butter Pickles

4 large cucumbers, thinly sliced (not too thinly)

2-4 small onions (shallots), thinly sliced

1 sweet red pepper, diced or thinly sliced

2½ C. vinegar

2½ C. sugar

7 tsp. salt

4 tsp. Mustard seeds

½ tsp. Turmeric

Combine all, bring to boil, stirring  & lathing frequently.  Simmer about 20 minutes (depending on how crunchy you want them).  Pack into clean, hot jars, cleaning the rims of the jars off if necessary, and then seal at once. To Seal, screw the lid on tightly, place in a sink ½ full with hot water, and let soak;  the jars will seal themselves with vacuum within a few minutes.

This recipe makes 5 average-sized (pint, or 1/2-litre) jars.