I got the idea for this salad out of a little flyer that this nice Amish lady was giving away at a local Farmer’s market. Oh my gosh! It’s SO good! I don’t know what it is about the addition of egg in this recipe, but it’s my new favorite way to make tuna salad. It’s so delicious and filling. Easy to make too!
makes 4 sandwiches:
2 (6 oz.) cans Wild Planet Skipjack Tuna, drained
3 hard-boiled eggs, chopped
4 green onions, sliced thin (including green tops)
1 rib celery, chopped fine
1/3 cup real mayonnaise or Vegenaise
3 Tablespoons sweet and spicy pickle relish (I use “Pain is Good”)
salt and pepper, to taste
smoked paprika, garnish
Combine all ingredients in a mixing bowl. Cover and chill until ready to use. Pile generously onto your favorite bread, rolls, or croissants, and garnish with a sprinkle of smoked paprika.