The best tuna salad
THE BEST TUNA SALAD
Making tuna salad at home is one of the simplest, quickest and most satisfying lunch or light dinner meals you can make with basic pantry ingredients.This TUNA SALAD recipe is made with straightforward, delectable ingredients and is ideal for sandwiches or creamy tuna melts with a side of vegetables or greens! Flaky tuna is tossed with crunchy celery, onions, cornichons or pickles, and mixed in with a creamy mayo-mustard dressing into a nutritional mix that is packed with flavors. This tuna salad is also high in protein and will keep you full for hours. It's also a breeze to prepare with no complicated methods or ingredients required. I frequently make a large batch of this salad on Sunday to have for lunch and a snack on Monday and Tuesday. I can serve my family a healthy yummy breakfast on school days AND also sleep a little longer knowing that breakfast is already prepared and the only thing left to do is to spoon it into lettuce leaves. I might also sometimes fry an egg to go with this salad if the kids are extra hungry or just ask for them at breakfast. Other than that, this type of dish makes my mornings peaceful, easy, and I get bonus points on family's breakfast nutritional checklist.As I enjoy the crunch and sourness that finely chopped cornichons add to the tuna salad, I use them in this recipe; but, any sort of pickle would work; you could even make the tuna salad less sour or even sweeter if you prefer.This is a great make-ahead recipe because it keeps well in the fridge. But since it contains seafood and mayonnaise, don't leave it out on the counter for too long when/before serving. Store it in an airtight container in the refrigerator to keep it as fresh as possible, for up to 3 days.You can serve it as a salad, spread on sandwiches, scoop it into an avocado half, an egg, tomato, cucumber or apple rounds/slices. Or on a lettuce leaf for a fancy looking but ultra easy (and low carb) dish.
- 2 7 oz cans tuna drained well
- 1/3 cup mayonnaise avocado oil or olive oil based
- 1 small red onion finely diced
- 2 stalks celery finely diced
- 1/4 cup cornichons or pickles of your choice finely diced
- 1 tbsp lemon juice
- 1 TBPS parsley chopped
- 1 clove garlic grated
- 1 tsp mustard
- salt to taste
- 1/4 tsp pepper
- lettuce optional
- Place tuna in a colander or a fine-mesh sieve, and press with a spatula or a spoon to extract all of the liquid from the fish.
- In a medium bowl, break up the tuna with a fork. Combine tuna, mayonnaise, celery, onion, cornichons, lemon juice, mustards, parsley and garlic.
- Season to taste with salt and pepper (be careful to not oversalt since cornichons will release salty flavor into the dish)
- Stir to combine.
- Serve immediately in lettuce leaves, avocado halves, egg, tomato, cucumber or apple rounds/slices...
- ...or cover and chill until serving.
Serving: 1servingCalories: 147kcalCarbohydrates: 4gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 8mgSodium: 270mgPotassium: 130mgFiber: 1gSugar: 2gVitamin A: 434IUVitamin C: 9mgCalcium: 24mgIron: 0.5mg
Tried this recipe?Don't forget to Like and Share!