There may be as many versions of tuna salad as there are fish in the sea. But it’s hard to beat the classic, with good old mayonnaise and just a hint of scallion and dill. If you like crunch, add a bit of finely chopped celery as well.
1 | 12-ounce can | tuna fish (water-packed) |
1/2 | cup | mayonnaise |
2 | scallions, minced | |
2 | teaspoons | dry dill weed |
1/2 | teaspoon | salt |
1/2 | teaspoon | freshly ground black pepper |