'Really? You’re asking how to make tuna salad? :dubious: ’
No. I’m asking how you make your tuna salad.
I grew up with chunk-light tuna packed in oil, drained, and mixed with Miracle Whip and sweet pickle relish. (We were a Miracle Whip household. I know half of you hate it with a passion, but it has its place. Not necessarily in tuna salad.) In my late-teens, when I could have some input on groceries, I made it the same way except for using mayonnaise instead of MW. Later I used chunk-light tuna packed in water. I used to come up with some wild concoctions when I was a teen. Tuna salad might have dijon mustard, loads of pepper, and Bac-O bacon bits. Yeah… For years, I could never get tuna salad that tasted like it did when I was a kid. It finally occurred to me that I needed to use chunk-light tuna in oil.
Nowadays I’m using solid white albacore packed in water. (Sometimes I’ll use chunk-light in oil, yellowfin, skipjack, or whatever.) I mix it with mayonnaise – Mrs. L.A. says I never use enough – celery seeds, and tarragon. Mrs. L.A. made some (as above) recently, with the addition of dill.