There's not much to making tuna salad, really. My husband often just mixes the tuna with mayo and a few cracks of black pepper and calls it good! I like to add some crunch to balance out the cream, and so I mix in some chopped celery and shallots when I make it. A spoonful of pickle relish might not be the way you grew up with it, but try it — the sweet-and-sour pickles add just a little something extra to each bite.
I also like water-packed tuna, partly because I think it has a cleaner tuna flavor, and also because I figure I'm adding enough calories to my sandwich with the mayo. But if you're a fan of oil-packed tuna, by all means use that!
And of course, sandwiches are just one of many dishes you can make with tuna salad. Mix in some macaroni for an easy pasta salad side dish, or pack it into avocado halves or scooped-out tomatoes for a gluten-free lunch. A few spoonfuls of tuna salad with crackers is also one of my favorite afternoon snacks.
Makes about 2 cups of salad
5-ounce cans water-packed tuna fish
rib celery, diced small
small shallot or 1/4 red onion, diced small
lemon juice (from 1/2 lemon)
pickle relish, optional
Salt and pepper
Add 2 tablespoons of mayonnaise, celery, shallot, lemon juice, pickle relish (if using), a sprinkle of salt, and a few cracks of fresh black pepper to the tuna fish. Stir with a fork to combine, breaking up any large chunks of tuna fish as you go. Add more mayo if you'd like smoother, creamier tuna salad. Taste and add more of any of the ingredients to taste.
Use immediately or store in a covered container in the refrigerator for up to a week.
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