Best Tuna Salad Secret Ingredient
Want to know the secret? You have to read to the end!
Spoiler Alert! You can’t see it in the image.
When I was a kid we had tuna alot.
It was what we could afford at the middle to end of a pay period and my mom was good at coming up with ideas. (In those days teachers didn’t make much money then either.)
Anyone remember Creamed Tuna on Toast? You know, the butter, milk, flour and tuna mix warmed in a pot and sevred over a piece of toast?
How frugal is that? It was widely known as S**t on a Shingle.
I kid you not. I hated it since my mom wasn’t as good a cook as she was a reader.
Instead of a spoon she always had a book in her hand.
My sister and I did most of the cooking. But it was simple because many times we didn’t have the ingredients we needed.
These are the INGREDIENTS you will need:
- 4 Tbs Kraft Miracle Whip or light Miracle Whip or Mayonnaise
- 1 stalk cleaned and chopped celery
- 1 Tbs chopped sweet onion
- 3 diced hard boiled eggs
- 2 Tbs drained sweet pickle relish
- 1 grilled pita
- 6 outer lettuce leaves iceberg or romaine
- 2 sliced tomatoes
- 1 6 oz can tuna paked in water drained
These are the INSTRUCTIONS for preparation:
- In a medium bowl, mix together miracle whip, celery, onion, eggs, relish,
- and tuna until well blended.
- Serve with warm pita, lettuce and tomato.
NOTES:
Omit any items as desired. I make it different each time.
In the photo tuna, mayo, celery and onion were used.
Also goes well with cucumber and avocado.
It was always lumpy with bits of flour bursting through the sauce.
My sister was great at leaning substitutions. And when we went to my grandma’s house she let us in some cooking tips and new ideas.
Anyway, we also had Tuna Salad on a piece of toast.
Mom made it with Kraft Sandwich Spread, grated cubes of hard boiled egg and chunks of celery.
The spread was full of unhealthy ingredients. It had bits of sweet pickle and blended paprika and red pepper that made it pink.
When I see that spread in the store I always think of mom. LOL.
She made the toast while I made the tuna. Sad to say my own family prefers mayonaisse and a bit of celery. Once in a while I will buy a small jar of the Kraft and make my own sandwich.
For you ingredient counting cooks out there here are some facts about tuna I used when I did a sponsored post back in 2014.
As far as quick, muscle-building meals go, it’s tough to best tuna fish salad.
Six ounces of canned tuna, packed in water, contain 40 grams of protein for about 220 calories.
Add a large hardboiled egg and you’ve contributed 6 more grams of protein for 78 calories.
A little mayo will up the creaminess, but still keep you under a 500-calorie meal—all while providing a powerhouse of workout recovery fuel.
The strong taste of tuna is great for carrying add-ins, too. Grated carrots, sesame seeds, cilantro, lime juice, Sriracha, and onion help carry flavor and color. Most of the ingredients only enhance the flavor of the fish.
The sweet heat of pickled jalapeno juice gives tuna fish salad a bite and a burn.
Plus, combined with mayo, the juice helps make the mixture creamier without having to pile in more calories.
Adding hard boiled egg or celery also proved a crunch and texture to your tuna.
Source: Mens Health
Try one of those ingredients and spices to make a Tuna Salad that will surprise the family and your lunch guests!
Best Tuna Salad Secret Ingredient
Ingredients
- 4 Tbs Kraft Miracle Whip, or light Miracle Whip or Mayonnaise
- 1 stalk cleaned and chopped celery
- 1 Tbs chopped sweet onion
- 3 medium diced hard boiled eggs
- 2 Tbs drained sweet pickle relish
- 3 pita grilled pita
- 6 leaves outer lettuce leaves, iceberg or romaine
- 2 medium sliced tomatoes
- 1 6 oz can tuna paked in water, drained
Instructions
- In a medium bowl, mix together miracle whip, celery, onion, eggs, relish.
- Add until well blended.
- Add to taste any additional ingredients or spices you have prepared.
- Serve with warm pita, lettuce and tomato.
Notes
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
I grew up with a father in the Air Force and Army. “S*** on a Shingle” (or SOS) was served in mess halls and made in our home with chipped or ground beef in a white sauce…NEVER with tuna!
We always made it with tuna. Maybe that is because my mom was from the south or maybe because she didn’t eat meat. I have seen it with chipped beef, too. funny how that goes. Enjoy!
I had no idea it was so good for protein! I’m going to have to eat it more often.
I knew it was full of protein but not as healthy as it is! Thanks Jeanine for commenting. Enjoy your weekend.
My husband and daughter could LOVE this recipe – thanks xx
I am glad you can find a use for the tuna recipe. It is always welcome in my home to have options!! Have a wonderful day!
I have never given any of these “add-ins” any thought….you have given me lots of ideas here – thanks!!!
I hope you find one or two of these ideas useful. I love tuna and there are so many ways to fix it. Enjoy your week.
Hi Marilyn! I saw your post over at “Imparting Grace” blog party. Those are good ideas for adding to tuna salad. Is one of those THE secret ingredient?
I am a terrible tease. They are all secret ingredients. Mine is hot sauce! Enjoy your week and thanks for asking.
We added sweet relish but I have never tried it with hard boiled egg, too. Sounds wonderful!
Thanks Sinea. If you give the egg a try let me know how you like it! Have a great week!
My mom used pickle relish and eggs too. Best tuna I ever ate!! Thanks for sharing at the What’s for Dinner party!
So nice to hear another convert!! This tuna just amkes me smile. Have a great week!
We eat a lot of tuna in our house, not because it’s cheap but because we all like it. I’ve never heard of the way you ate it as a kid, but your recipe sounds interesting.
#MakeitPrettyMonday
Thank you Lisa.I love tuna also as when prepared correctly it is healthy and tasty! Have a great week!
Marilyn, I do love a good tuna sandwich once in a while. And I’ve never thought to add sesame seeds to the mix! Will be trying that soon. The one can’t-skip-it ingredient for me is sweet pickle or sweet pickle relish. #WhatsForDinner
I hear you on the sweet pickle!! And I always wish I did the egg, but never think soon enough to boil and chill them first. I really need to that more. It was great when I worked to just grab one, already peeled of course. Have a great week!
tuna sandwiches are such a trip down memory lane. I guess all our mothers opened the can and experimented. mine always put in some canned peas–usually LeSeur baby peas. I sometimes throw in some defrosted frozen peas–gives the tuna a lively look and a good taste, if you’re not looking to spice it up.
I remember the peas added also. I suppose tuna was a get choice for all types of frugal additions. These are the memories we smile at. Thanks for sharing your experiences. Have a great week.