I’ve always loved tuna salad. It’s a quick lunch — a sandwich — that doesn’t seem like an ordinary lunch sandwich. Tuna salad is much more of a meal!
For years I’ve made tuna salad every which way, depending on what ingredients I have on hand and in many cases just trying to get it right.
A friend of mine gets tuna salad at a local organic grocery store, and she mentioned an ingredient — white beans — which I had never heard of or considered before in tuna salad.
That added to those other perfect components that I customarily use have led to create the best tuna salad in the world today!
This is what I did:
Begin with boiling three eggs.
Get out a medium-sized bowl. I recommend using something with a lid, like Tupperware, in which you can store your leftovers in the refrigerator. You’ll probably have leftovers, depending on how many people you’re serving.
Put one can of tuna in the bowl.
Chops red onions — about a third of a large one — into the bowl.
Chop two stalks of celery and add to the bowl.
Open a can of navy beans. I’m sure you could substitute other white beans, like great northern beans, butter beans, or white kidney beans. I personally just prefer the navy beans.
Rinse the beans in a colander and drain. In a separate small bowl, mash the beans with a fork until they are creamy and smooth. Set aside.
The eggs should be done boiling after about 10 minutes. Drain the boiling water and rinse the eggs with cold water until they are cool. You might want to refrigerate them for a few minutes before adding them to the tuna mixture if you plan to eat it right away. Hot eggs aren’t so great in tuna salad. Well, I like it cold.
When the eggs are cool enough (you might even make them in advance if you know you’re going to make tuna salad) put them into the tuna mixture and mash them with a fork until they are fine, and blended with the other ingredients. Add two or three tablespoons of mayonnaise to the mixture, to taste. Then, add the mashed beans and blend it all together.
For a finishing touch, add dill pickle relish, about a tablespoon or two, depending on your taste, along with any seasoning you like such as celery salt (in moderation) or black pepper. Enjoy the best tuna salad in the world!