Another version of tuna fish salad. It seems like a lot of mayo in the recipe, but after chilling, it's the perfect amount. Use in a sandwich, on crackers, as a dip. I use tinned, fried onions from the Asian or Indian grocer. I think French's brand may work too although I've never used it.

Ingredients

can tuna in water↗1 ounce
mayonnaise↗1⁄2 cup
real mayo
fried onions1⁄3 cup
from a tin

Step-by-step instructions

1
Squeeze water from the tuna and place tuna in a bowl.
2
Add the mayo and stir until combined*.
3
Add the fried onions and gently combine.
4
Refrigerate for 2-hours.
5
*Before chillling, it will seem to be too much mayo, but it 'tightens' as it chills.
6
The cooking time is the chilling time.

Source: food.com

Original recipe ↗

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