Laura is a sandwich devotee. I think she would rather eat a sandwich over almost anything else. She wanted to make Tuna Salad sandwiches last night. I was game, but then I remembered our friend Renee had sent us a recipe for “Amish Tuna Salad,” which Renee said is the only way she makes it now, and challenged us to try to better the recipe. The gauntlet was thrown! So Laura and I spent several hours tweaking this recipe.
Basically it is a combo of James’ Deviled Eggs, which he makes every year for Thanksgiving, our standard Tuna Salad, and Renee’s Amish Tuna Salad. We had some last night for dinner and some more for lunch today. It definitely improves by sitting and resting. I’m not going to tattle but Laura ate half a sandwich at 7:00 this morning. She has sleeping issues and has been up since 4:30, but hey, she got to see Blue Moon and eclipse while eating a stellar tuna/egg sandwich. Hope you enjoy, this. It ain’t your Mom’s Tuna/Egg Salad.
Thanks Renee for sharing!!!
Here is the recipe:
|A basic Tuna Salad with the addition of boiled eggs.
Serve on crackers, in a lettuce wrap, in a salad, or as a sandwich. Bake with some cooked elbow macaroni, cooked peas and some additional mayo for a nice tuna macaroni casserole.
Deviled Egg Tuna Salad
2 7 ounce cans, tuna in water – drained and flaked
3 boiled eggs – mashed
1/3 cup, mayonnaise – best quality
8 cornichons – chopped fine (see note below)
6 scallions – chopped
1 tablespoon, Frank’s Red Hot sauce – or more to taste
2 tablespoons, white wine vinegar
1/2 teaspoon, dry mustard
ground black pepper – to taste
- Combine all ingredients in a large mixing bowl.
- Add additional Frank’s Red Hot and/or black pepper to taste.
- Ideally refrigerate for at least an hour for flavors to meld.
If you don’t have cornichons you may use finely chopped dill pickles. Other recipes we have seen call for sweet relish instead of the dill pickles and the addition of chopped celery. We’re not big on sweet and Laura does not like celery, so we left those out.