Why "Indian" tuna salad? See below . . .
Although we had this in the house often when I was a child, the main ingredient has gotten harder to find lately. Seems like you have to be lucky to come across it any more. I am talking about Heinz India Relish - there is nothing you can use that will replace it, it's that critical.
This recipe is very simple, and is multiplied easily. My mother makes hers with diced celery, but as I am NO celery fan, I leave it out and up the amount of onion. Occasionally, if I am feeling nostalgic, I might toss in a couple of pinches of celery seed, though.
One jar of relish takes care of 5 regular cans of tuna. Assembling this in the order described below will help to minimize breaking up the tuna and egg too much. Also, it may seem a bit 'dry' once put together, but you know how it is, the next day it will be a lot more moist. Make it wet now, it'll be GOOP tomorrow!
2 oz. Heinz India Relish (1/5 of a jar)
2 level tablespoon real mayonnaise (never Miracle Whip or low fat)
1 scallion (green onion)
1 7 oz. can of tuna in spring water
salt, pepper and garlic powder to taste
MISE EN PLACE:
Open tuna, and drain well removing all water and oil.
Chop each scallion in thin slices, both green and white parts. Discard root ball and any withered tips.
Hard boil egg and let cool. Peel, then rough chop. If you multiply this recipe to use a whole jar of relish (and 5 times everything else), toss in a 6th boiled egg.
Mix together the India relish, chopped scallion and mayonnaise until well-incorporated. Gently fold in tuna, without breaking up the chunks excessively. Once well incorporated, gently fold in chopped egg. Taste and add salt, pepper and garlic powder to taste.
Refrigerate until well-chilled, allowing flavors to combine. Serve on toasted bread, and to add just a bit more tasty decadence, add a layer of potato chips to the sandwich!
Oh by the way, Heinz India Relish works great in making egg salad as well.