Mom's Tuna Salad
Date: Mon, 27 Jun 2016 | Source: Mom
- 2 cans of light chunky tuna, drained.
- 3 eggs
- 1 small can cream of corn, drained
- 6-8 small pickles, diced
- 1 shallot onion
- 1/2 cup red wine vinegar
- 2-3 tablespoons of mayo
- (optional) 1 tsp capers
- (optional) 1 tbsp grated parmesan
- Freshly ground black pepper and salt to taste
Finely dice the shallot onion, put in a cup and cover with vinegar to soak.
Cook the eggs:
Heat a small pot full of water on high heat until it's boiling. Add a pinch of salt. Carefully, using the spoon, put the eggs in. Boil for 12 minutes. Take the pot off the heat and put under running cold water for 5 minutes. Take the eggs out, shell, and dice.
Meanwhile drain and mix together tuna and corn. Add diced pickles and the onions. Add the eggs. Add the mayonnaise, salt and pepper. Mix everything together. Cool for at least an hour before serving.