Daniel Catalaa

Tuna salad

This recipe was passed down from my paternal grandmother to my mother and I enjoy preparing it for a light summer lunch or to take on a picnic. Some of the mayonnaise is replaced by sour cream to make the mixture a little bit lighter and less goopy.


  • Celery, chopped coarsely, stalks, x4
  • Eggs, hard boiled, x6
  • Lemon, large, juice only, x1
  • Mayonnaise, 1 cup
  • Onion, red, chopped finely, 1 1/2 cups (≃ x1 small onion)
  • Parsley, fresh, chopped, 1/2 cup
  • Salt and pepper, to taste
  • Sour cream, 1/2 cup
  • Tuna, white albacore, canned, 12 oz dry weight (≃ 3 cans)


  1. Hard boil the eggs: Place the eggs in cold water and bring to the boil. As soon as the water boils, shut off the burner and let them sit in the hot water with the pot lid on for 18 minutes. Then remove from water, peel off the shell, and chop up.
  2. Peel, chop, and flake: While the eggs are cooking prepare all the other ingredients: juice the lemon, finely chop the parsley and onion, coarsely chop the celery, open the tuna cans and flake out the fish with a fork.
  3. Assembly: Place all the ingredients including the mayonnaise into a bowl and stir until well mixed. Taste for seasoning and adjust. Eat as is on a bed of lettuce, or stuff tomatoes for a light lunch. Alternatively, use it between slices of bread to make picnic sandwiches.