The Olympia Kitchen

Recipe: Deli-Style Tuna Salad


As we move into warmer weather, tuna salad sounds good. A popular lunch or dinner entree, tuna salad can be dressed up or down. It is a versatile source of protein, and can evoke cravings!


2 cans of albacore tuna
2 cans of chunk light tuna
4 hard boiled eggs, diced
One quarter of a sweet onion, diced
6 stalks of celery
2 Tablespoons of dill pickle relish
2 Tablespoons of sweet pickle relish
1/2 teaspoons black pepper
1/2 teaspoon of dried dill
1 Tablespoon of Dijon mustard
1/3 of a cup of good mayonnaise


Open each can of tuna and drain the water thoroughly. I carefully use the lid of each can to press down on the tuna and force out the water. Using a large mixing bowl, empty the drained tuna into the bowl. I use a fork to release the tuna and combine the albacore and chunk light.

Next chop the celery into small pieces. Add the eggs, onions, celery and sweet and dill relish, then add the pepper and dill. Finally add the mustard and mayonnaise, stirring until all ingredients are well combined. Chill and serve!


Shannon Beigert is a chef and baker who loves to entertain guests at her Olympia home. If you want to let her know that this recipe worked well for you, send her a note at


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