Wednesday, September 16, 2009

Amy's Tuna Salad with Green Olives

The addition of green olives makes this tuna salad unique. I'm called "The Tuna Mouse" at home because of how quickly my wife's olive tuna salad seems to just vanish!

The extra briny olives give color and the taste goes well with chopped sweet bread-and-butter pickles mixed into canned tuna -- and made richer with chopped eggs and mayo. It is one delicious concoction that fits snugly into pita bread, makes a great tuna melt, fills a pitted half slice of ripe avocado, or tops a salad with a couple of scoops.

Canned tuna is one budget item I always keep stocked. Everyone has a favorite tuna salad recipe and this is The 99 Cent Chef's!


Ingredients
2 tbsp. fine chopped onion
1/4 cup green olives chopped or sliced
1/4 cup bread and butter pickles chopped, or sweet relish
1 6oz. can of "solid" tuna in water - may need to reduce other ingredients if you use "chunk" tuna.
About 4 tsp. mayonnaise
2 boiled eggs chopped
1 tsp. dry mustard or regular dijon mustard
Celery salt and pepper to taste.


Directions
Boil 2 eggs for 15 minutes. Remove eggs from water and set aside to cool. Fine-chop onion. Roughly chop green olives and pickles. Chop boiled eggs and add to a large bowl.
Drain tuna and add, along with chopped pickles, olives and onion. Season with celery salt and pepper mixing well. Add one teaspoon of mayo at a time to desired creaminess. 

Serve in pita or regular bread, or how about a tuna melt? Just slather onto bread with cheese and brown with melted butter in a stove top pan.

Check out Amy's Los Angeles blog "LA Explored" by clicking here.
http://laexplored.wordpress.com/

10 comments:

Shelley said...

Although I'm not a fan of olives, I now feel the need to make a tuna sandwich. I happened to pick up some fresh dill at the co-op today.

Dinah Soar said...

Yum..this sounds good. I often substitue canned salmon for tuna..husband and I think tuna today tastes diffennt than it did back in the 60's/70's. The canned salmon tastes more like the tuna of yore and it is a bargain to boot.

*~Sarah Lynn~* said...

Very interesting blog! I love Mrs. Fanning's pickles. :)

dave said...

great idea!!!! i will read more and let you know

janicole said...

Sounds good! I have to try this but I am having doubts on the olives since my kids don't like it!
dining room table

Billy Vasquez said...

Hi janicole, as soon as one adds green olives it becomes an adult dish - you can always fall back on an egg/mayo tuna salad!

melancholy donut said...

i usually make tuna salad just like yours wo the eggs and olives; its pretty much the same as the recipe posted.

yesterday i made the recipe exactly as given (used chopped pickles, not relish, chunk tuna and regular dijon mustard.

WONDERFUL ! love it! the olives were PERFECT.

thanks to your wife for sharing!

Large Wall Mirrors Gal said...

Really healthy dish to everyone. Just can taste such a different dish and healthy dish in our lunch or a dinner. Thanks to sharing this.

WallMirrors said...

Great Post. I really love olives and always find a good way to work them into dishes... I'll definitely use your recipe.

-Wall Mirrors Guy

Lleonor said...

Wow! It looks so delicious. I love olives so much.

Related Posts Plugin for WordPress, Blogger...