Your Tuna “Surprise”! numbers are amazing!
I noticed that when once a small can could make two sandwiches it now makes one....We’ve pretty much stopped making tuna sandwiches, if we have a hankering for tuna I’ll make a cold tuna and elbow macaroni salad with mayo, eggs, onions....stretches out the 3-4 cans to three or four meals for two people....and it’s funner’ than tuna sandwiches too:>)
Southern-style Chicken Salad
12 oz. cooked chicken, diced (dark meat IS better, here)
1 large slice of sweet onion, diced
2 tsp dill (not sweet) relish or finely chopped dill pickle
3 TBSP finely chopped celery
1 hard boiled egg, chopped
1/2 cup mayonnaise, or more or less to taste
1/2 tsp mustard (Dijon is best, but regular yellow does fine)
1/4 tsp salt, or to taste
1/8 tsp black pepper, or to taste
1 small clove garlic, minced, or 1 tsp prepared minced garlic in oil
You can, naturally, chop everything by hand. If using a food processor, add -- IN ORDER -- the chicken, pulse a bit, the celery, pulse a bit, the onion, pulse a bit, and lastly the egg, pulse a bit. Slice or quarter the egg before adding.
Place all chopped ingredients in a medium bowl, add mayo, mustard, salt, pepper, relish and garlic. Mix well and refrigerate, covered, for 1/2 hour.
Serve any way you like, as a side, in a sandwich. One dynamite way to serve this is to fill an avocado half with the salad, and then add a good dollop of Russian or 1000 Island dressing.
For a more Cajun style chicken salad, substitute cayenne for the black pepper, and substitute chopped green bell pepper for half the celery.
The amount of mayonnaise to use is highly variable, each to his/her own taste. I suggest only that, if intending to make chicken salad sandwiches, using a bit less is probably better, from the standpoint of not having a glob of chicken salad fall out of the sandwich while you're eating it.