Quite a few of my recipes are inspired by Subway. For example, my chocolate chip cookies (the size/preparation) are largely influenced by Subway cookies. My favourite sandwich from this restaurant chain is a tuna sub. Well, this recipe here is nothing like it!
As much as I love the beloved rich and creamy tuna salad sandwiches, I just don’t enjoy adding copious amounts of mayo to my dishes. The excitement behind this recipe comes from flavours, textures and not from adding too much mayo. In fact, I often even further reduce the amount of mayo mentioned in this recipe (reduce it down to only 2 TBSP or so) and instead add a tablespoon or so of olive oil to add some moisture to the dish. Hope you give it a try!
Tuna Salad
Ingredients
3 5-oz cans oil or water packed tuna, well drained
2 celery stalks, finely chopped
3 TBSP capers, coarsely chopped
1-2 dill pickles, chopped
1 large shallot, finely minced
zest and juice of 1 lemon
1/3 cup mayonnaise, plus more to taste
Salt and Pepper to taste
Directions
- Combine celery, capers, pickles, shallots, lemon zest and squeeze the lemon juice into the mixture. Stir in the mayo.
- Fold in the tuna until the desired consistency is reached. Add more mayo to taste. Season with salt and pepper to taste. Enjoy!
