My West Coast version of this classic American deli favorite leans heavily on ingredients that grew in my family’s garden when I was growing up. My folks still cultivate Serrano pepper, scallion, and cilantro in Central California. My sister, Leslie, raises chickens in Southern California, which produce gorgeous eggs. This is a family-inspired recipe!

Beyond being delicious, tuna salad can be economical. The addition of eggs and flavorful ingredients in this salad can stretch this dish quite far and what’s more, it doubles as a sandwich filling and hors d’oeuvre. Economical does not mean cheap, however. Canning fish is an art these days and quality is an important element.

Canned tuna became all the rage in the United States during the 1930s. My research informs me that the recipe idea stems from a European tradition of minced meat salads. At one point in time, tuna was considered unsuitable for human consumption because of its distinct flavor. It was mostly used as bait or pet food. Lobster once had a similar reputation.

In most cases, sustainably sourced cans and jars of tuna can be bought for $5-9. There are dozens of brands on the market. Buy the best quality fish that your budget will allow for and spend a few bucks trying out different varieties. Depending on your palate, you may prefer one type of canned tuna over another.

The most common varieties of tinned tuna are made from albacore and skipjack. Both are available packed in water and oil.

Here is a quick run-down on types of canned tuna;

• Chunk light is made from cut pieces of a variety of tuna species. The texture is soft and luscious with a darker color. Its typically the least expensive option and has the strongest flavor. It works great for tuna salad and spreads.
• Chunk white is made from pieces or chunks of solid white albacore. It is firm and flavorful. Beyond tuna salad, this works great for pasta salads, enchiladas, sandwiches, and tacos. I prefer chunk white in oil since the versions in water can be dry.
• Solid white tuna refers to Albacore and is made from large, firm pieces of tuna. The flavor is clean and un-fishy and can be mistaken for chicken breast to the untrained eye. Solid white tuna is typically considered premium and can be pricey, often found in jars and tins. My favorite brands typically preserve their fish in oil.

The ingredients for this recipe are basic guidelines. Have fun with this fish salad and make it your own by using more or less of each ingredient. Taste it along the way and adjust as needed. I use tuna in olive oil and use the oil as part of the recipe, but you do you!

Ingredients

• 2 5-ounce cans tuna in oil
• 1 cup sour cream or plain Greek yogurt
• 3 hard boiled eggs, chopped
• 1/3 cup red onion, chopped
• 3 tablespoons dill relish
• 2 tablespoon fresh cilantro, chopped
• 1 tablespoon chopped Serrano pepper
• 2 scallion, green part only, chopped
• Sea salt, black pepper & crushed red pepper flake

Directions

• In a medium sized bowl add the tuna along with the other ingredients. Toss to combine. Taste for seasoning and adjust as needed.

Serve with whole wheat toasted bread, crackers or lettuce cups.