There is a local grocery store chain here in Bama that is slowly dwindling down, which makes me sad. They have always been a favorite of mine. In their deli, they have always carried chicken salad and tuna salad, both of which recipes they have never changed. The tuna salad is so amazing, and I’ve never been able to figure out what they do to make it so good! It’s a combination of the texture and taste that makes it what it is.
I’ve made 100 attempts, but this time I felt I got a little bit closer. You know there has to be a secret! I want it, damnit.
Tuna Salad With Tarragon and Lemon
1 can tuna
1/2 cup mayo (real stuff)
2 sqz relish
2 tbsp diced onion
1 egg, hard boiled and chopped
1 tbsp dried tarragon
1/2 lemon, juiced
Salt and pepper to taste
Combine everything in a mixing bowl with a big wooden spoon.
This is where I discovered one little thing that made a difference between my old tuna salads and this one – stir the heck out of it. Stir it until there are absolutely no chunks of tuna at all. Does everybody do that? Is this new to me? Maybe it distributes the flavors throughout the tuna better? Anyway, it’s officially the new tuna salad rule around here.
I also think the addition of lemon was fabulous. Lemon makes everything yummy.
Put this on fresh white bread…of course with mayo on both sides because that’s the southern way….and plenty of salt and pepper.
Or just eat it with a spoon!