My go-to tuna salad recipe is pretty simple: tuna, mayo, diced red onions, diced celery, and occasionally diced dill pickle. It's quick and so easy to put together the night before work. It never would have occurred to me to change it up until, craving a tuna melt today, I discovered this recipe. It started out as a simple search on the internets for the best cheese to use and how long and at what temperature to bake.
Adding hard boiled eggs? Dijon mustard? Brilliant! Served on an English muffin topped with Meunster [broiled about a minute before it got all lovely melty], this was the perfect lunch after my morning Zumba class, but I also envision a future of cold tuna sandwiches using this recipe. I didn't have any gherkins or jalapenos on hand, but even without them, what a great tuna salad. I had about a spoonful of grated Parmesan cheese that needed to be used up so I threw that in the mix too.
I used a single can of albacore in water, drained, one hard boiled egg, handfuls each of finely diced red pepper and red onion and used about a third of the salad with a single muffin, served with the halves open-faced. The rest of the salad is chilling in the fridge; perhaps for another melt tomorrow, or even just to take to work next week.