Shared by Rob Clement
Shared by Rob Clement
Tuna Fish Salad
Yield: 4 servingsTime: 15 minutes plus chilling time
Tuna Fish Salad
Yield: 4 servingsTime: 15 minutes plus chilling timeFamily Journey
Galicia (present-day western Ukraine and southern Poland)New YorkWilkes Barre, PA
New York CityWashington D.C.Miami
Charlotte, NC
This recipe and Ma’s chopped liver can be made on their own or together. If you plan to make both of them on the same day, start with the tuna salad and use the leftover grated onion and its juices in the chopped liver recipe.
This recipe was shared by Rob Clement. Read more about his family in "A Chopped Liver That Binds the Generations" and try his recipe for Ma's Chopped Liver.
Ingredients
- 2 5-ounce cans of tuna (preferably a sustainable brand packed in water)
- 1 small Vidalia onion, diced
- ¼ cup red onion, diced
- ¼ cup celery, diced
- 1 half-sour pickle, diced
- ½ cup mayonnaise
- 1 tablespoon fresh dill, roughly chopped
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon red wine vinegar
- ¼ teaspoon white pepper
For serving
- Sliced bread or onion rolls
Preparation
Step 1
Peel the Vidalia onion and grate over a bowl or pulse in a food processor. Transfer the onion into a fine mesh strainer over a bowl to drain. Reserve the liquid from the onion.
Step 2
Drain the tuna and place it in a large mixing bowl. Add ⅓ cup of grated onion, along with the red onion, celery, and pickle. Using a fork, mix until well combined. Add mayonnaise one spoonful at a time, folding it into the tuna mixture, until you reach your desired consistency.
Step 3
Add the dill, salt, garlic powder, onion powder, vinegar, and white pepper and mix well to combine. Refrigerate for at least 45 minutes before serving.
Step 4
Serve on sliced bread or onion rolls. Tuna can be stored in an airtight container in the refrigerator for 3 days.
