Why focus on only new recipes when you can PERFECT one of the most basic, simplest and most satisfying dishes… TUNA SALAD?!
And your pantry is probably stocked with cans of tuna fish right now, isn’t it?
Add some Dijon mustard…
And combine it all.
There are so many options for creating your own concoction here. While I’m a purist and love to eat the tuna salad with not too much on the side to distract, it’s equally delicious on toasted bread, crackers and even making a tuna melt!
basic tuna salad
The two basic ingredients of tuna salad are tuna, of course, and mayonnaise. After that it's up to you to get creative. With this basic recipe you're going to love the crunchiness of the shallots, onions and celery in perfect synchrony with the mustard and mayo... But you're free to add other ingredients you love.
- 2 5-ounce cans water-packed solid white tuna fish
- 2-4 tbsp high quality mayonnaise
- 1 celery stalk, diced small
- 1 small shallot, diced small
- 1 tbsp lemon juice (from 1/2 lemon)
- 1 tsp Dijon mustard
- fresh pepper
- Open the cans of tuna with a can opener and leave the lids in place. One at a time press the lid into the tuna and tilt to drain all the liquid before transferring the tuna fish into a mixing bowl.
- Add 2 tablespoons of mayonnaise, celery, shallot, lemon juice, mustard, 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 as you go. Add more mayo if you prefer a smoother, creamier tuna salad. Taste and add more of any of the ingredients to taste.
- Serve on bread, crackers or on a salad. I like it with a side of avocado and Parmesan crisps. Use immediately or store in a covered container in the refrigerator for up to a week.
- Use extra-virgin olive oil instead of mayo for a looser salad.
- Use yogurt instead of mayo for a lighter salad.
- Add diced apples, dried fruit or any crunchy vegetable to the basic recipe.
- Add a chopped hard boiled egg to the basic recipe.