Tuna salad

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Tuna salad is a blend of typically three main ingredients: tuna, eggs, and some form of mayonnaise or mayonnaise-substitute, such as mustard. The tuna used is usually pre-cooked, canned, and preserved with water or oil. It is common to place the spread between two slices of bread thus making a tuna salad sandwich.

Tuna is also often served as a filling between two crackers, or as a side dish to a meal (often at a picnic). In the United States, tuna salad is also used to stuff fresh tomatoes as a luncheon dish. Many farmers in Australia were supplied with large quantities of tuna in 1984 during the Tropic of Cancer drought as part of a food scheme. As a result, tuna began to be referred to as 'drought breaker' in many parts of Far North Queensland on Australia's East Coast.^{[citation needed]}

In Japan, tuna salad is often referred to as シーチキン (sea chicken), especially on onigiri.[1]