My mother was the tuna salad queen. Which is funny because my dad hates canned tuna, so I wonder if she perfected it just to spite him. Probably not. That's more like something I would do. Sorry, Dad. At least Lily is nice to you.
The thing that made Mom's tuna salad so good was that it was really more like a tuna-egg salad. I don't know where she got the idea because I have never seen it before or since, but it is delicious. The whites add texture and the yolks add flavor, and it works beautifully. And then you throw in the celery and the relish and you are all set to make an awesome tuna salad.
But wait! We aren't done yet! Then you put it in a tortilla, top it with tomato, bacon, and cheese, and melt it all together. Oh, yum. You're welcome.
Tuna Salad Club Wrap: Printer-Friendly Version
Tuna Salad Club Wrap:
Tuna Salad: ~1 pound canned tuna, drained well (I used 3 5-ounce pouches and it worked well) 1/2 cup mayonnaise 2 tsp mustard 1 celery stalk, diced 3 hard boiled eggs, diced 3 Tbsp sweet relish 2 Tbsp dill pickle, diced 1/2 tsp garlic powder 1/2 tsp onion powder salt and pepper to taste
For the wrap (the tuna salad recipe will probably make about 6, but this is for each wrap) : 1 whole wheat tortilla 2 slices of bacon, crispy 1/2 small tomato 1 slice or 2 Tbsp shredded cheese (I use monterey jack or cheddar)
Mix all of the ingredients for the tuna salad together. You can eat it right away, but I like it better if it has had a couple of hours (or overnight) in the fridge to let the flavors mingle together.
To make the wrap, slice the tomato in half and squeeze out the liquid and seeds. Then cut it into thin slices. Spread tuna salad, tomato, bacon, and cheese in the center of the wrap. Roll the sides over and place either in a panini press on medium-low heat or in a preheated frying pan with a weight on top to keep it from unrolling. If you are using a frying pan flip it over after about 5 minutes. Cook until the cheese is melted.