Everybody Tuna Salad

This may not be the most accurate title for this post, but I use the term “Everybody” quite loosely.  It only applies to “everybody” because the recipe is made according to taste.  As mentioned in my post for Tuna Melt Bites, different people have varying tastes for what they like and what they don’t like in a tuna salad.  It’s hard to please everyone so take what you can get from this.

example of tuna salad - from budgetbytes.com

example of tuna salad – from budgetbytes.com

A bit of information from Wikipedia tells us that tuna salad is basically just tuna chunks and mayonnaise.  In that sense, there is no way that you can potentially screw up a tuna salad if you have both of those ingredients!  Just kidding.  Some other common additives include a hard-boiled egg, celery, relish, or onion.  (I actually add all of these ingredients sometimes depending on whether I want a “hearty” tuna salad or a “skimpy” tuna salad).  Here is pretty much my version of tuna salad:

R/g’s “Everybody Tuna Salad”


    • 1 can of tuna
    • 1/4-1/3 cup of Kewpie Japanese mayonnaise
    • local honey
    • salt/pepper
    • garlic powder
    • 1/2 onion, diced
    • 1/2 – 1 celery stalk, diced (optional)
    • 1 hardboiled egg, diced (optional)
    • 1/2 diced tomato (optional)


    1. Open can of tuna and mix in the mayonnaise by the spoonful to get a moderately even-textured mix.  Save some mayonnaise to alter to taste later. 
    2. Add in honey by the spoonful to counter mayonnaise sourness according to personal taste.
    3. Sprinkle garlic powder, salt, and pepper to taste.
    4. Mix in onion (or all other vegetables) at the end until evenly mixed into the salad.
    5. Taste – add additional mayonnaise and honey to adjust to personal preference.  

*for future use: keep diced vegetables separate from the mayo-honey tuna salad mix: the salad will draw out the water from the vegetables if you leave them together too long.  Mix vegetables in only when ready for use.

I hope you find this recipe to be of some use.  I like Japanese mayonnaise because the taste isn’t as “sour” as American mayonnaise.  In addition, it is much lighter, almost a “whipped” consistency, and doesn’t weigh down the salad that much.  There are multiple brands that you can use, and the Korean supermarkets will have their own version, but the original that I like to use is the Kewpie brand.  However, I have found that there isn’t much difference between them as long as it is clearly an “Asian” type of mayonnaise.

kewpie mayo

kewpie mayo

As for the honey, well supposedly cancer cells feed off sugar.  Ever since 2012, we have had limited amounts of sugar in the house, including Sugar In the Raw.  Add to that the notion that local honey consumption will help combat springtime allergies, well you’ve pretty much converted this gal into a honey freak.  Honey is getting more scarce as the bee population have been dying off due to a fungus invasion that we have yet to be able to combat.  However, I will leave off there and save it for another post.   Until next time…



This entry was published on January 22, 2014 at 11:14 and is filed under recipes, The Gastronome. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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