Cook’s notes: Adapted from a really great tuna salad recipe on Allrecipes. The original post says, “The secret ingredients are curry and Parmesan cheese.” This is a great recipe. It’s much more interesting than a standard tuna salad, and it’s not all gooped up with mayo.
I have scaled the recipe to use a 5-oz can of tuna (about 4 oz. drained) and cut back on the mayo.
5 oz. can of tuna (packed in water), drained
2 Tablespoons mayo
2 Tablespoons sweet pickle relish (any brand without corn syrup)
2 teaspoons shredded Parmesan cheese
2 teaspoons Italian Herb mix
1/8 teaspoon (dash) curry powder
1/8 teaspoon (dash) dried shallots
1/16 teaspoon (pinch) garlic powder
Flake the tuna with a fork and mix all ingredients together until well-blended.