I remember going over to a friend's house, and being utterly creeped out by the mayonnaise-soaked-chopped-celery-full concoction her mother served. Why was it so soupy? what were those strange crunchy bits doing, calling such attention to themselves, didn't they know they didn't belong there?
Standing in the kitchen I realized that my own children will either be at a terrible advantage or disadvantage, depending on your point of view--because I almost never make tuna salad the same way twice.
Sure I started out making egg salad and tuna salad the same as my mother did. I even made them both the same.
- chop up the protein
- mix in enough mayo to wet
- add as much pickle relish as you want (sweet or dill)
- Albacore tuna
- mayo & olive oil combination to wet
- chopped up red bell pepper
- lots of capers
- chopped up hot red pepper