Tuna Salad

Tuna Salad

Perfect tuna salad requires no recipe. It’s more of a technique than anything else. But it’s always a crowd pleaser. You can squish it between two slices of fresh bread. Or make it into a tuna melt by topping a piece of toasted bread with the tuna mixture, a tomato perhaps, some cheese and broiling or baking it for a few minutes.


I love serving this dish with assortment of toppings so that everyone can assemble a sandwich according to his or her own taste and preference

This is also an amazing dish to serve for lunch to a group of people or at various showers and events.

This picture below (I’m sorry for the poor quality, I was not able to find the original anywhere and took a picture of a picture in one of my photobooks,) is of a baby shower I catered. It’s such a neat idea to divide a large platter into sections with the cucumber slices and then scoop tuna and egg salad with a large ice cream scooper into sections. It’s easy to make, easy to transport and served with some fresh bagels or bread, is an absolute delight to eat!

The most important step to making the tuna salad is draining it really well. Gently fluff the tuna with the fork and stir in some finely diced celery and yellow onion (these are very important for the necessary crunch element.) Maybe add some thinly sliced green onion.

Fold Mayo into the tuna mixture. You still want to preserve some chunks of tuna. You may actually end up adding more mayo than expected – the goal is to achieve the creamy consistency without drowning the tuna in mayo. Ensure the salad is creamy yet still holds it’s shape.

Be sure to taste your tuna salad and adjust the seasoning as needed with any of the ingredients.

I am completely against adding tomatoes and a ton of other ingredients to the tuna salad for the taste reasons, as well as some of them tend to get soggy.

But feel free to serve an assortment of additional ingredients, so each diner can add whatever they like to their own tuna salad sandwich.

DifficultyBeginner

Yields4 Servings
Prep Time10 mins

 2 cans of tuna
 7-8 TBSP Mayonnaise (or more as needed)
 1 celery stalk, diced finely
 2 tbsp red onion, yellow onion or shallots, finely minced
 kosher salt to taste
 freshly ground black pepper to taste
 lemon juice, to taste, optional
 fresh bread slices

1

Drain the tuna really well. Add onions and celery, season with salt and pepper and gently fold in the Mayo.

You may actually end up adding more mayo than expected – the goal is to achieve the creamy consistency without drowning the tuna in mayo. Ensure the salad is creamy yet still holds it’s shape.

2

Taste and adjust the seasoning as needed. Add some lemon juice if desired. Make sandwiches and serve.

Ingredients

 2 cans of tuna
 7-8 TBSP Mayonnaise (or more as needed)
 1 celery stalk, diced finely
 2 tbsp red onion, yellow onion or shallots, finely minced
 kosher salt to taste
 freshly ground black pepper to taste
 lemon juice, to taste, optional
 fresh bread slices

Directions

1

Drain the tuna really well. Add onions and celery, season with salt and pepper and gently fold in the Mayo.

You may actually end up adding more mayo than expected – the goal is to achieve the creamy consistency without drowning the tuna in mayo. Ensure the salad is creamy yet still holds it’s shape.

2

Taste and adjust the seasoning as needed. Add some lemon juice if desired. Make sandwiches and serve.

Tuna Salad

Happens to be Gluten-Free… As long as you serve it with Gluten-Free bread or omit the bread entirely. As with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated.

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