Preparation:
In a large mixing bowl, chop the tuna until no big chunks remain.
Add the scallions and dill weed and combine the mixture.
Add the mayonnaise and stir with a wooden spoon until the mixture is thoroughly blended. Serve cold or at room temperature.
Comments: To call any tuna salad "the best" takes a lot of nerve -- but I've been experimenting with tuna salad for forty years and have eaten thousands of sandwiches.
I've tried pickle relish, green peppers, red peppers, hard-boiled egg, celery, but in the long run, less is more.
This recipe, basic as it is, will provide you with the ultimate flavor of tuna salad. The key: solid white tuna packed in wat |
