Eric's Egg and Tuna Salads

the ugliest, yummiest salad toppers or sandwich fillers or how to protein pack in a heatwave

Whereas I treat food like one of life’s greatest pleasures around which human connection is forged, my husband often treats it like fuel. Eric works out a lot and, consequently, eats a lot. And eats a lot of protein. I’ve struggled with this over the years (see: his Keto phase), but have come to accept his proteiny ways because, well, they’ve become a lot more delicious.

His tuna and egg salads are two things he often makes in big batches at the beginning of the week that the kids and I genuinely love. I also feel like this is the perfect time to share these recipes because it’s way too hot to cook in London (and most of Europe) right now.

Egg and tuna salads make the perfect easy, summery dinners on top of greens, the most satisfying lunch as a sandwich, or just straight up in a bowl between meetings. Protein at its best. Summer at its best. Nostalgia at its best.

Eric chops everything in our trusty hand-cranked choppy chop thing so throwing a massive batch together takes no time at all.

Of course these recipes are just suggestions — tuna and egg salads are incredibly versatile. I love them both with fresh herbs (mmm dill) and some spice. I would throw diced green olives in both if he’d let me. These salads will keep for five days in the fridge and can be served however you like. Both recipes make a big batch, enough for 8 sandwiches or 4 — 6 toppers for big, leafy salads.

ERIC’S TUNA SALAD

• 6 cans tuna, drained

• 4 – 6 celery stalks

• ½ red onion

• 4 – 6 pickles

• ¾–1 cup (180 — 240 ml) mayonnaise

• 1 – 2 tsp celery salt

• ¼ – ½ tsp garlic powder

• 1 – 2 tsp freshly ground black pepper (or more to taste)

Finely mince the red onion and mince the celery and pickles. In a big bowl, mix it all up with the mayonnaise, celery salt, garlic powder, and black pepper. Add more celery salt to make it a bit more savoury and more black pepper for bite.

ERIC’S EGG SALAD

• 8 hard-boiled eggs

• 3 tbsp mayonnaise

• 1 tsp Dijon mustard

• 1 small shallot

• 2 — 3 pickles

• some chives

• Salt

• Plenty of black pepper

Chop it all up (make sure the shallot is finely minced), mix it all up, and season with more salt and pepper to taste. I love it with a dash of Aleppo pepper. This one is so good on a toasted brioche hot dog roll.

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So many have their own takes on tuna and egg salad. If you have a tried-and-true, leave the recipe in the comments.