4 cans Crown Prince solid white albacore tuna in spring water, drained well so it’s dry
1 cup finely diced sweet onions
1 cup finely diced celery
handful finely diced chives
Vegenaise brand mayo, 3/4 cup to 1 cup
1 teaspoon sweet yellow mustard
Make sure tuna is drained well and that it’s almost dry. I pick up the tuna and crumple some in a bowl, leaving some bigger and some smaller pieces. Add the finely chopped vegetables. Large chunks are not going to work. Mix in 3/4 cup of Vegenaise, add the mustard, and mix well. Do just a pinch of kosher salt. You can add more mayo if desired. I find it’s best eaten cold, and delicious after it sits.
Keywords: tuna salad, homemade tuna salad