Easy Creamy Tuna Fish

Tuna Fish is perfect at any time but I really enjoy it in the Spring and Summer. I love this recipe because it is creamy and not overpowered with mayo or mustard. I use Miracle Whip to give it more lightness. Tuna fish is fulling and can be eaten by itself or with a variety of light sides. Many people struggle with tuna fish because of the boiling of eggs or an overpowering taste either with Mayo or Mustard. This recipe has the perfect blend of ingredients to make the perfect bite.

Serve tuna fish for lunch or brunch. It also would be great for lunch the next day. If you are looking for a recipe that is quick and easy then try this recipe. It is also a good recovery from comfort food, especially coming off Winter. Give this tuna fish recipe a try and let me know how it works out.

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Ingredients for Creamy Tuna Fish

2 – 12 ounce cans of Solid White Albacore Tuna in Water
6 large hard boiled eggs
2 Tablespoons of finely chopped yellow onion
4 Tablespoons of sweet pickle relish
6 Tablespoons of Miracle Whip
1-2 teaspoons of yellow mustard

Supplies

Mini Food Chopper or sharp knife
Cutting Board
Stock Pot
Medium Mixing Bowl
Spatula or Spoon

Directions for Creamy Tuna Fish

In a stockpot, cover eggs with water and bring to a boil. Once boiling, allow for eggs to boil on high heat for 10 minutes (set a timer) and turn off. Allow eggs to sit on stove for 7 minutes.

Drain the water from the eggs and set the pot in the sink. Fill the pot with cold water and let sit for 5 minutes. My fool proof plan for shelling eggs is to do it under cold running water. I hit the egg inside the sink in a few places and then begin to peel under running COLD water. Once a little cold water gets into the egg shell, it easily peels off.

Set the eggs to the side to dry on a paper towel. Eggs are slightly warm.
Open tuna fish cans and drain the water in the can. I press the lid inside the can over the sink and press out all the water. Then I use a fork to lift off the lid.

In a mixing bowl, pour the tuna fish into the bowl. Break up the large chunks of tuna fish with a fork.

Finely chop the onion in a food processor or with a sharp knife. Pour the onion into the mixing bowl.

Add in the Miracle Whip and Mustard and stir with a spoon or spatula.
Then add in the relish and stir. Place in the refrigerator until the eggs are chopped.