I’m kind of particular about certain foods, and tuna salad is one of them. In developing the flavors that work for me, I knew I had to have something special--the perfect blend of sweet and savory. Lemony dill adds a bright fresh, twist. I call it "Sunday" because I think it's kind of special like that...
Sue’s Sunday Tuna Salad
15 – 17 oz. canned tuna, packed in water
¼ - ½ cup mayonnaise
3 tablespoons minced sweet pickles
½ teaspoon dried onions
½ tablespoon dried parsley
½ teaspoon dill weed
¼ teaspoon garlic powder
¼ teaspoon kosher salt (plus 1/8 tsp. if you like it a little more savory)
Fresh cracked black pepper to taste
Drain and flake tuna in bowl. Add remaining ingredients and blend. Serve on a sandwich with crispy romaine or spicy arugula--or enjoy as a snack with crackers.
