I guess this is as good a place as any to tell you that I am not at all a fan of mayonnaise or mayo-type salad dressings. They’re cloyingly sweet, and I don’t think they add to the flavor of very many things. I do keep mayo in the house to use as a base for condiments like tartar sauce, but it does not belong mixed in to a can of tuna, chicken, egg yolks, or boiled eggs.
I came up with this recipe to give myself another option when I make both potato and tuna salad. The texture is perfect, and I don’t get distracted by what might as well be a mouthful of sugar. I like the taste of each of these ingredients, especially pickle relish, and to feel the texture of the fish and veggies while I’m eating. Things with mayo in them like a traditional tuna salad just feel like mush, and if there’s anything I can’t stand it’s mush in my mouth.
What kinds of modifications have you made to the foods you love, but not in the traditional ways?
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Tuna Salad, No Mayo
Ingredients
- 1 can albacore tuna in water
- 2 tablespoon dill pickle relish
- 1 tablespoon red onion chopped
- 1 tablespoon garlic powder
- Fresh Black Pepper & Salt to taste
Instructions
- Drain tuna
- In a bowl, combine all ingredients until mixed well
- Add to a bed of lettuce, tomatoes, and cucumbers for a delightful salad, or spread on your favorite bread for a delicious sandwich
