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No-Mayo Tuna Salad
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Prep Time:
15 minutes
15 minutes
Cook Time:
5 minutes
5 minutes
Total Time:
30 minutes
30 minutes
Classic tuna salad without mayo, a family tradition for Friday nights.
Ingredients:
- 5 eggs
- 1.25 cups bread and butter pickles
- 2 (5 ounce) cans tuna, drained
- 3 stalks celery, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon sweet pickle juice
Instructions:
- In a saucepan, gently nestle the eggs, covering them with cold water. Bring to a boil and promptly take off heat. Let the eggs sit in the hot water for 10 to 12 minutes. Remove from the water and cool under cold running water. Peel and enjoy.
- Combine the eggs and pickles in a food processor and pulse until roughly chopped. Transfer to a medium bowl, then mix in tuna and celery. Season with salt and pepper, and stir in pickle juice until well combined.
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