I'm sort of loose about the quantities. If I'm making the tuna salad for my sister, it gets more mayonnaise. If I'm feeling puffy, I go lo-fat. I fold in onion until it all tastes right.
My recipe, briefly
- Canned Albacore tuna
- Canola mayonnaise
- Red onion, finely chopped
- Fresh squeezed lime juice*
- Salt and pepper and/or Tony's Chachere's seasoning
The big secret to my tuna salad is that I haven't used fresh dill in years. I never quite mastered not water-logging it in the strainer. I use freeze dried herbs from a company called Litehouse. Their online prices seem fairly comparable to what you'll find at the market. Though I've only prepared my tuna salad in a household kitchen, I'll bet freeze dried dill is great for camping, and even better for the Alaskan Iditarod, should you fly that way.
I bought my jar at Whole Foods, about as long ago as I face-lifted their recipe, trading out lemon for lime, and going cheap and practical on the dill.
Back in college, I babysat the children of a New Orleans heath and fitness expert. His personal chef substituted olive oil and vinegar for the mayonnaise. If you're feeling skilled–which I rarely am–go for it. And let me know what the outcome is.