It just happens that I made the best tuna salad of my professional tuna salad making career last weekend. I took my damned time adding this and that and getting the consistency to my liking before the seasonings at the end, and I had a winner that lasted three tuna-eatin' days.
I add a little mayo at a time till I have it right (I do not like a goopy, milky tuna salad), adjusting as necessary for each additional thing like celery, onions, relish... I think that was all. The seasoning really benefited from garlic this time, which I often don't think to put in, but what a difference. I wasn't in the mood to chop up fresh garlic so I cheated and got out the big container of granulated. I mixed some in and added more three times, and that was the secret. It was more than before, and was perfect. I end with fresh coarsely ground pepper and pink Himalayan salt, and Bob's my uncle. You know, I really should have had an Uncle Bob.
Anyway, I used two 6.4-oz. pouches of tuna (I love me them pouches) and the resulting mix lasted me three meals featuring tuna salad.
