If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
This is the best ever tuna salad, and once you have it in the fridge you can make last minutes snacks. Like... turn it into fricking ridiculous bacon & tuna scrambled eggs - and I’m not kidding. Serves 4
Serves 4
Ingredients
3 - 5oz cans solid white albacore tuna
1/3 cup chopped fresh dill
1/3 cup chopped curly parsley
1/3 cup chopped sugar snap peas
1/3 cup chopped dill picklesI
2 tablespoons dill pickle juice
1 tablespoon extra virgin olive oil for a little added richness
Kosher salt & pepper to taste, salt is important here btw
Mayo - I used about 1/3 cup of Kewpie, Japanese mayo which makes ALL the difference. But because mayo (like cowboy boots) is very a personal thing and what I like is not necessarily what other people like, I suggest whatever amount works for you is what you go with. Remember tho - you can always add more, you can’t take it out.
Directions
Put the tuna in a large bowl and break up with a fork - it’ll be easier now before the other stuff is added
Add everything else and mix. Keep it in the fridge for snack time.
