Name: Tuna Salad with Sweet Pickle and Egg
Total time: 35 min
Ingredients: 3 (5-ounce) cans solid white albacore tuna packed in water (see note); 1/4 cup minced onion; 2 tablespoons olive oil; 1/4 cup sweet pickle relish; 2 teaspoons lemon juice; 1/2 teaspoon table salt; 1/2 teaspoon black pepper; 1/2 teaspoon sugar; 1/2 cup plus 2 tablespoons mayonnaise (see note); 1 celery rib , chopped fine; 2 hard-cooked eggs , chopped

Why This Recipe Works

For our Tuna Salad with Sweet Pickle and Egg recipe, tasters preferred canned solid white tuna for its pleasant mild flavor and consistently firm fish. We found that canned tuna is often cooked twice before shipping to eliminate bacteria, a process that dries it out. To rejuvenate the fish, we pressed it dry and marinated it in seasoned oil, allowing the flavors to soak into the tuna.

Before marinating the tuna, we softened the onions by microwaving them in the oil. This tamed the onions and also infused the oil with additional flavor.

Before You Begin

Our favorite canned tuna is Chicken of the Sea White Albacore Tuna in Water; avoid chunk light tuna. The test kitchen recommends Hellmann’s Real Mayonnaise.

Instructions

MARINATE TUNA Place tuna in fine-mesh strainer and press dry with paper towels. Transfer to medium bowl and mash with fork until finely flaked. Microwave onion and oil in small bowl until onion begins to soften, about 2 minutes. Cool slightly, about 5 minutes. Combine onion mixture, relish, lemon juice, ½ teaspoon salt, ½ teaspoon pepper, and sugar with tuna and let sit 10 minutes.

FINISH SALAD Stir mayonnaise, celery, and eggs into tuna mixture. Season with salt and pepper. Serve. (Salad can be refrigerated in airtight container for 1 day.)