This is nostalgia at its finest. My grandmother (Bubbe Elaine) made this tuna salad recipe, and taught it to my mom. In turn, my mom made me sandwiches (like the one pictured above) with the tuna salad from the time I was a little girl...and truth be told, the tuna sandwich was the only thing that would get me out of the pool in the summertime! This recipe is foolproof, and I've even fed it to one of the world's pickiest children, and he liked it. So you will, too.
Total Prep Time: 15 minutes (not counting the time it takes to hardboil your own eggs if you choose)
What you will need:
2 cans of solid white albacore tuna packed in water
1/2 cup of Hellman's light mayo (brand specific to make sure it's just like Bubbe's!)
2 hardboiled egg whites
2 tsp dill
1 tbsp minced onion
1 1/2 tsp garlic salt
Note: This dish is infinitely easier if you have a hand-held chopping blade. I actually have one of my mom's, and can't imagine life without it.
If you are hardboiling your own eggs, a tip: Peel them after letting them sit in cold running water for at least five minutes. And if you can, peel them underwater; it keeps them intact. All you need is the egg white for this dish.
Open and drain the two cans of tuna. Dump them into a large shallow mixing bowl, along with the egg whites.
Using the chopping blade, chop the tuna and the egg together until it is a fine mixture.
You will have to constantly move the bowl around and toss the tuna/egg mixture, but ultimately it should look like this:
Dump in 1/2 cup of mayo, the dill, garlic salt and the minced onion.
Mix well using a wooden spoon (again, the wooden spoon is a Bubbe tried-and-true trick).
Taste and if necessary, adjust the seasonings (sometimes I like to add more dill and minced onion, as it gives it a little bit of a crunch). Although it tastes good just after you make it, it's REALLY delicious the next day when all of the flavors have had a chance to meld together. So, then, just serve and enjoy!