Oh, tuna salad—it’s one of those dishes that can be as simple or as fancy as you like. You know, there’s something almost nostalgic about it, like a comforting hug from a long-lost friend. I remember the first time I tried a version with just a hint of dill and a squeeze of lemon—game changer! And with everyone buzzing about healthy eating these days, it’s nice to have a recipe that’s both satisfying and good for you.
Steps
- In a medium-sized bowl, combine the tuna with mayonnaise, ensuring the tuna is well-coated. Add in chopped celery, finely diced onion, and sweet pickle relish or your choice of dill relish or minced dill pickles.
- Squeeze in a bit of lemon juice and add minced garlic for extra flavor. Mix everything together thoroughly, and then season the mixture with salt and pepper to your liking.
- Once mixed, serve the tuna salad immediately on your preferred base like toast, crackers, or greens. Alternatively, cover it and refrigerate until you’re ready to enjoy.
Ingredients
- Tuna, preferably packed in water, from cans or packets
- Mayonnaise, starting with ¼ cup and adding more to taste
- Sweet pickle relish (or substitute with dill relish or minced dill pickles)
- Celery, chopped
- Onion, finely diced
- Lemon juice
- Garlic, minced
- Salt, to taste (suggested ½ teaspoon)
- Pepper, to taste (suggested ¼ teaspoon)
Nutritional Values
Calories: 2070 kcal | Carbohydrates: 18 g | Protein: 114 g | Fat: 174 g | Saturated Fat: 30 g | Trans Fat: 6 g | Cholesterol: 300 mg | Sodium: 3096 mg | Potassium: 1212 mg | Fiber: 6 g | Sugar: 12 g | Vitamin A: 984 IU | Vitamin C: 12 mg | Calcium: 138 mg | Iron: 12 mg
FAQ
- What are some alternatives to mayonnaise in tuna salad?
- You can substitute mayonnaise with plain yogurt or whipped silken tofu for a lighter option. Additionally, a lemon vinaigrette made with olive oil, lemon juice, Dijon mustard, and fresh herbs can be used for a different flavor profile.
- Can I use oil-packed tuna for this recipe?
- Yes, oil-packed tuna works well in tuna salad. If you choose this option, you might want to reduce the amount of mayonnaise to balance the flavors.
- How can I remove oil from oil-packed tuna if I prefer water-packed tuna?
- To remove oil from oil-packed tuna, place the tuna in a fine-mesh sieve, rinse it thoroughly with cold water, and press it with a spatula to eliminate as much liquid as possible.
- How long can I store leftover tuna salad in the refrigerator?
- Leftover tuna salad can be stored in the refrigerator, covered, for up to four days.
Tips
- For a healthier twist, consider using plain yogurt or whipped silken tofu instead of mayonnaise. Alternatively, a lemon vinaigrette made with olive oil, lemon juice, Dijon mustard, and fresh herbs can add a refreshing flavor.
- Enhance your tuna salad by adding extra ingredients like diced Granny Smith apples, thawed peas, or chopped hard-boiled eggs for added texture and flavor.
- If you’re using oil-packed tuna but prefer a lighter salad, rinse the tuna in a fine-mesh sieve under cold water and press it with a spatula to remove excess oil.
- For a fun serving variation, try hollowing out tomatoes and filling them with tuna salad for a classic and delicious lunch option.
Equipment
- Fine-Mesh Sieve – Useful for removing oil from oil-packed tuna if needed.
- Spatula – Helpful for pressing the tuna to extract liquid and for mixing the salad.
- Medium Bowl – Essential for mixing the tuna salad ingredients together.
