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.

This 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!

2 tablespoons onion -
fine chopped.
2 tablespoons 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 (which is a smaller amount.)
4 tablespoons mayonnaise - okay to adjust amount to suit your taste.
2 boiled eggs - chopped.
1/2 teaspoon dry mustard - or regular Dijon mustard.
Celery salt and pepper to taste.

Boil 2 eggs for about 10 minutes. Remove eggs from water and set aside to cool. 

Fine-chop onion. Roughly chop green olives and pickles. 

Peel and chop boiled eggs.

Drain tuna and add, along with chopped pickles, olives and onion, all ingredients in a large bowl. Season with celery salt and pepper, mixing well. 

Finally 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 Tuna Salad onto bread and top with a slice of cheese. Brown the sandwich with a pat of melted butter in a frying pan.


Shell 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.

Dinahsoar 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

precious 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

99 Cent Chef 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.

Unknown 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.

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