Cooks' Note
For a historic luncheon favorite with a new twist, this tuna salad can be eaten rolled in a lettuce leaf. Tuna, a cold water fish, is a good source of omega-3 fatty acid. Select white tuna, preferably albacore.
Recipe information
Yield
serves 3 to 4
Ingredients
Two 6-ounce cans white tuna packed in water, drained
1 hard-boiled egg, chopped
1/4 cup chopped celery
1/4 cup minced kosher dill pickle
1/4 cup mayonnaise
1 1/2 tablespoons fresh lemon juice
Salt and ground black pepper to taste
