Meg Makes: Tuna salad perfect for a quick, easy meal
This time of year, I'm always looking for cool meal options.
So when Champaign resident Amy Armstrong mentioned that she had a tuna-salad recipe, I knew it would fit that description perfectly.
Amy says she prefers to eat this tuna salad on crackers, but you can enjoy it on bread, too.
"It makes enough to snack on for a few days," she included with the recipe, "unless people find out you made it. It disappears fast."
Amy Armstrong's Tuna Salad
Tuna (two large cans in water, or more, depending on your preference)
1 large red onion
3-4 fresh jalapenos, diced
1 8-ounce jar prepared horseradish (Amy uses Silver Spring Prepared Extra Hot)
5-6 hard-boiled eggs, chopped
1 jar deli-style kosher dill relish (Amy uses almost the entire jar of the Mount Olive brand made with sea salt, and includes the juice. This is a 16-ounce jar.)
1/2 cup to 1 cup mayonnaise or Miracle Whip
Mix ingredients to combine. If your tuna salad is too watery, add more hard-boiled eggs or tuna.
Top with sea salt and black pepper to taste.
Meg Dickinson is a local communications professional who spends many of her waking hours daydreaming about food. To submit a recipe for her consideration, email her at firstname.lastname@example.org.