Ingredients
Equipment
Method
Instructions
- Start by draining the tuna thoroughly to avoid a watery salad. Then, chop the boiled eggs, dill pickles, celery, and onion into fine pieces.
- In a large mixing bowl, add the drained tuna and diced boiled eggs. Use a fork to break up the tuna into smaller pieces, making it easier to mix.
- Next, stir in the chopped dill pickles, celery, and yellow onion. These will add a delightful crunch and flavor to your salad.
- In a separate bowl, whisk together the mayonnaise and sour cream until smooth. Then, add this creamy mixture to the tuna and vegetable mix. Stir everything together until well combined.
- Finally, sprinkle in fine sea salt and cracked black pepper according to your preference. Taste the salad and adjust the seasoning if necessary.
- For the best flavor, let the tuna salad chill in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld beautifully. Serve it on a bed of greens, in a sandwich, or with your favorite crackers.
Notes
- Store the tuna salad in an airtight container for up to 3-4 days in the refrigerator.
- Avoid freezing the salad as the texture may change after thawing.
- Experiment with different vegetables for seasonal upgrades!
