Best-Ever Tuna Salad

This really is the best tuna salad...ever!

Everyone has an opinion about what makes the best tuna salad, but whoever tastes this version agrees that they have had none better. There is no secret to a perfect canned tuna salad, other than the ingredients must balance one another in flavor and texture...and color, too! Serve this on toasted challah with avocado, scooped on greens, or alongside homemade matzo crackers. A classic tuna melt with this recipe at its center will remind you why a tuna melt became a classic in the first place.

Equipment: cutting board; chef’s knife; large mixing bowl; fork; dry measuring cups; measuring spoons; rubber spatula

A scoop of tuna with homemade matzo crackers.

Ingredients:

3, 5- or 7-ounce cans albacore tuna, packed in water 1/3 - ½ cup mayonnaise

¼ cup green pickle relish 1 small carrot, brunoise (very finely diced) 1 small celery stalk, brunoise (very finely diced)

2 scallions, white and light green parts thinly sliced

zest and juice of half a lemon (optional) kosher salt and freshly ground pepper to taste

1. Drain the tuna. Place the tuna in large mixing bowl and break up into small pieces and flakes using a fork.

2. Add the mayonnaise and relish and mix well to combine. Stir in the carrot, celery, and scallion, along with the optional lemon zest and juice. Mix gently until combined, adding more mayonaisse if desired. Season to taste with kosher salt and freshly ground black pepper. Cover and refrigerate until ready to serve.

Makes 4-6 servings.

“ Nothing beats a tuna melt on a toasted English muffin. I like to toast the English muffin first, which is probably the most important step. I then add honey mustard, sliced tomato and/or avocado, a mound of this tuna salad, and top the whole thing with cheese, be it Havarti, Meunster, Cheddar, or Gouda. Just a few minutes in the toaster oven and perfection awaits!