Tuna salad
I absolutely love tuna salad. Sometimes I put it in a sandwich, but other times, especially in the summer, I add it to a salade composée or use it in a Tuna melt.
| Recipe serves | Active time | Total time |
|---|---|---|
| Ingredients |
|---|
| 13 - 15 ounces canned tuna in oil, drained into the trash |
| 1 stalk celery, finely chopped |
| 2 tablespoons finely chopped onion |
| 1 tablespoon finely chopped parsley or cilantro |
| 1 tablespoon pickle relish |
| 1 tablespoon mustard |
| 2 teaspoons - 1 tablespoon lemon juice, or to taste |
| 4 tablespoons mayonnaise, or to taste |
| salt, pepper |
| Instructions |
|---|
| • Add all ingredients except lemon juice and mayonnaise to a medium bowl. Combine well. |
| • Add the lemon juice and mayonnaise to taste. Mix thoroughly. |
| • Season to taste. |
| Variations |
|---|
| • Add sunflower seeds or pine nuts. |
| • Add other fresh herbs - dill, basil, or oregano. |
| • Add dried spices - curry, dill weed, lemon pepper. |
| • Use green or red onions. |
| Storage |
|---|
| • The tuna salad can be made 24 hours in advance. Cover and refrigerate. |
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