Tuna salad is a typical light and refreshing comfort dish. It’s a quick, tasty, and healthful lunch meal made with a few basic ingredients.
It’s low-carb, convenient, and portable.
Tuna salad can easily be a healthy lunch you can take with you to work or school. This tuna salad recipe uses canned tuna, mayonnaise, celery, onion, and lemon.
Depending on your preferences, it may also be tweaked in a variety of ways.
It’s rich, filling, and simple to prepare!
How to Make Tuna Salad
This simple tuna salad is indeed very easy to prepare! It takes just a few minutes to prepare and is always available when hunger hits.
This meal just requires a few simple ingredients.
To eliminate the oil from canned tuna, place it in a fine-mesh sieve. Rinse with cold water quickly and press with a spatula to absorb all of the liquid. Tuna fish has high omega-3 fatty acid content.
Mayonnaise is the creamy glue that holds everything together. This may be normal mayonnaise from the supermarket, vegan mayonnaise, or homemade mayonnaise.
Mayonnaise is excellent for strengthening and maintaining hair health. Mayonnaise’s high Omega 3 and Omega 6 content is known to help hair follicles grow stronger.
To give each taste a new crunch. Crunchy celery has a lot of health benefits that may surprise you.
Celery is high in antioxidants, which are beneficial to health. It helps prevent oxidative damage to blood vessels, cells, and organs. It also helps with digestion and lowers inflammation.
The trick to using red onion is to cut it finely and not to use too much. The right savory balance is always provided by finely sliced red onions.
Red onion may help to decrease cholesterol, prevent heart disease, and prevent blood clots. It may also aid in the maintenance of blood flow and the reduction of blood vessel inflammation.
Salt and Pepper
Season your tuna salad with salt and pepper, and taste it to see how much you need.
It adds a splash of color to tuna salad. Lemons are abundant in vitamin C, fiber, and a variety of plant chemicals that are good for the body.
Several health advantages are attributed to these nutrients. Lemons may help with heart health, weight loss, and digestion.
Tips for Making the Best Tuna Salad
Start by draining the liquid from your tuna cans before making this tuna salad. The simplest method is to cut the lid nearly completely open using a can opener.
Hold the tuna can over your sink, flip it upside down, and push down on the lid to squeeze out the liquid, leaving the lid connected just a little bit.
Then gently open the top with a fork and scoop the tuna out of the can onto a dish.
Then, in a mixing dish, combine the celery, mayonnaise, onion, and lemon juice. Mix everything together with a fork, breaking up any big chunks of tuna. Season to taste with salt and pepper, and that’s it!
- 1 can of tuna packed in water.
- 1 celery rib, diced
- 3 tbsp of mayonnaise
- 1 teaspoon finely chopped red onion
- 1 teaspoon fresh lemon juice
- Pinch salt
- a sprinkle of black pepper
- Open the tuna can and place it over the sink to drain. To drain the water in the can, tilt the can and push on the lid. (Drhagmeyer)
- To make the tuna salad, split the tuna up with a fork in a bowl. Combine the celery, mayonnaise, onion, lemon juice, salt, and pepper in a large mixing bowl. To blend, stir everything together. Season with salt and pepper to taste, and adjust spices as needed. Refrigerate until ready to use, or serve immediately.
- Serve it the way you want it. To make a sandwich, spoon tuna salad onto pieces of bread. Scoop it onto crackers for a snack, or serve it above a bed of salad greens for a nutritious dinner.
- You can easily add some extra mayonnaise if you want a creamier texture.
- For a lighter, creamier alternative, ordinary or Greek yogurt may be used instead of mayonnaise. Avocado may be used as a binder in tuna salad instead of mayo or Greek yogurt. It's a fantastic way to get some healthy fat and taste into your diet! Dairy-free tuna salad is made by substituting avocado for mayo or Greek yogurt.
- If you want more vegetables in your tuna salad, go ahead! Cucumbers, red bell peppers, carrots, celery, or fresh greens like spinach or arugula are all good options. You may need to add extra mayo or cottage cheese to get the desired consistency, but it'll work!
- If you don't have any fresh lemon, a mild vinegar such as white or red wine vinegar would suffice.
- To support the tuna salad, use thick, robust pieces of bread. Bread made from whole wheat, rye, pumpernickel, or sourdough bread is ideal. If you have to use normal white bread, toast it beforehand to prevent it from becoming mushy.
- Toss in sliced cucumbers or shredded cabbage to make it extra crispy.
- Add some curry powder, other spice combinations, or chopped herbs to make it more flavorful.
- For a brighter taste, squeeze the lemon juice into the mixture while you're mixing.
- When coupled with crackers or smeared over celery sticks, tuna salad is an easy mid-afternoon snack. For a nutritious lunch, you may also go the virtuous way and top your greens with a scoop of tuna salad.
- The ideal way to enjoy tuna salad is to eat it right away, although it may be kept in the fridge for 3–4 days. Because this recipe contains fish and mayonnaise, don't keep it out at room temperature for too long.
Amount Per Serving:
Calories: 259Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 45mgSodium: 544mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 21g
Summary on This Tuna Salad
Tuna salad is simple to make and takes just 5 minutes to prepare. It’s so adaptable that you can add anything you want to make it your own. Serve it on bread, crackers, a bed of greens, or as a delightful tuna melt when grilled. Enjoy!