Amish Tuna Egg Salad. This classic recipe captures the essence of Amish cuisine: wholesome ingredients, simplicity, and a burst of flavors. With a perfect balance of tuna, hard-boiled eggs, and a creamy dressing, this salad embodies the comforting charm of home-cooked meals. Experience the time-honored taste of Amish heritage right in your own kitchen.
Why You Should Try It:
Amish Tuna Egg Salad is a testament to the art of simplicity. It proves that extraordinary taste can emerge from the most straightforward ingredients. If you appreciate the beauty of uncomplicated, yet delicious recipes, this dish is a must-try. It’s quick to prepare, budget-friendly, and provides a satisfying and nourishing meal. Whether served on a bed of greens, between slices of fresh bread, or with crackers, it’s a versatile delight.
RECIPE TIPS AND VARIATIONS:
Add Freshness: Enhance the salad with chopped celery or green onions for a refreshing crunch.
Play with Spices: Experiment with your favorite spices. A pinch of dill, a dash of paprika, or a sprinkle of freshly ground black pepper can elevate the flavors.
Creamy Twist: Swap mayonnaise with Greek yogurt for a lighter, tangy version of the dressing.
Go Whole Grain: Serve the salad on whole-grain toast or crackers for an extra layer of nutty flavor.
WHY YOU’LL LOVE THIS:
A Taste of Tradition.
Amish Tuna Egg Salad isn’t just a recipe; it’s a taste of heritage. Each bite reflects the culinary wisdom passed down through generations. It’s a dish that brings warmth and nostalgia, making it perfect for family gatherings or a simple meal after a busy day. The combination of tender tuna, hearty eggs, and the creamy, seasoned dressing creates a harmonious and delightful experience.
WHAT TO SERVE WITH THIS RECIPE:
Serve your Amish Tuna Egg Salad over a bed of crisp lettuce for a light, refreshing lunch. Alternatively, spread it generously on fresh, crusty bread for a satisfying sandwich. It’s also an excellent accompaniment to a picnic, served with crackers and raw vegetable sticks.
Make-Ahead Tip: The salad can be made a day in advance. In fact, the flavors tend to meld and improve over time.
Customize Texture: Adjust the creaminess by adding more or less mayonnaise according to your preference.
Serve Creatively: Use the salad as a stuffing for tomatoes, avocados, or bell peppers for an elegant presentation.
- 2 (6 oz.) cans Wild Planet Skipjack Tuna, drained
- 3 hard boiled eggs, chopped
- 4 green onions, sliced thin (including green tops)
- 1 rib celery, chopped fine
- 1/3 cup real mayonnaise or Vegenaise
- 3 Tablespoons sweet and spicy pickle relish (I use “Pain is Good”)
- salt and pepper, to taste
- smoked paprika, garnish
Combine all ingredients in a mixing bowl. Cover and chill until ready to use. Pile generously onto your favorite bread, rolls, or croissants, and garnish with a sprinkle of smoked paprika.
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g