This is a favorite recipe of mine. The amounts of the ingredients can be altered to fit your preferences and the amount of tuna that you use, so don’t be afraid to experiment.
6 cans of tuna
1 white onion
6 eggs, boiled
1 bag of green onions
6-8 celery stalks
2-3 yellow onions
Tony Chachere’s seasonin
Sweet OR Dill Relish
1) Make sure to squeeze all of the liquid from the tuna, then empty the contents of each can into a small-medium sized bowl. Season with your favorite ingredients (I use Tony Chachere’s and black pepper) and mix.
2) Run the tuna through the food processor and dump the contents into a large bowl.
3) Chop up the white onion, yellow onions, celery, green onions, and boiled eggs and send them through the food processor one at a time. Be sure not to liquefy the vegetables by over-processing them; this will make the chicken salad too runny. Dump the contents into the bowl with the chicken.
4) Using a large spoon, scoop out a medium sized portion of mayo and mix it into the bowl with the other ingredients. You want to start out with small amounts of mayonnaise so as to avoid putting too much in and creating tuan-flavored mayo salad.
5) Completely stir the mayo into the bowl. Ideally, you want the mayo to act as a bonding agent to bring all of the ingredients together, so you don’t want the mixture to be too dry. Keep adding mayo until you reach the right consistency.
6) Add 2 or 3 spoonfuls of relish and stir it in. Taste the tuna salad to see if it needs more and add it if it does. Try to keep as much of the relish liquid out of the salad.
7) Season with your favorite ingredients (I use black pepper and Tony Chachere’s), put it in some tupperware, and stick it in the fridge.
8) You can eat it whenever, but it takes about 2 hours to get nice and cold.