Tuna Taylor Salad

This tuna salad gets its edge from two things: Swiss cheese folded right into the mix and a half-and-half blend of mayo and sour cream that adds a tangy richness you won’t get from mayo alone.

Crunchy celery and finely chopped onion keep the texture interesting, while the rye bread brings a slightly earthy, nutty flavor that pairs better with tuna than plain white ever could.

No cooking required. Just stir, spread, and eat.

Kitchen Tips

• Drain the canned tuna really well, pressing it against the side of the can or a strainer. Excess liquid makes the salad watery and dilutes the dressing.
• Dice the Swiss cheese into small cubes rather than shredding it. You want to actually bite into pockets of cheese.
• Mixing the mayo and sour cream together before adding them to the tuna ensures even distribution throughout.
• This salad holds well in the fridge for a day, but assemble the sandwiches right before serving so the rye stays firm.

Variations

• Try it on pumpernickel for an even bolder bread flavor.
• Add a squeeze of lemon juice and some fresh dill for a brighter, herb-forward version.
• Swap Swiss for sharp cheddar if you want a punchier cheese presence.