Canned Tuna Salad with Onion and Celery: Easy to Make in Minutes

Photo: from open sources

To prepare it, you do not need to boil, fry or bake the ingredients.

This recipe can beat the classic tuna salad. It’s incredibly easy to make. The author of many cookbooks, food blogger Lisa Bryan, shared the recipe, writes Downshiftology.

Recipe

Ingredients

All you need for this recipe are a few ingredients:

• Canned tuna, any variety will do.
• Mayonnaise: This is a creamy binder. You can use store-bought mayonnaise or make it at home.
• Celery: For a fresh crunch in every bite.
• Red Onion: Finely diced red onion always provides the perfect savory balance.
• Parsley: A few tablespoons will add freshness to the salad.
• Dijon mustard: 1/2 tablespoon
• Salt and pepper to taste.

Preparation

1. First, you need to drain the tuna. After cutting the lid with a can opener, press it against and tilt the can to drain all the liquid into the sink.
2. Remove the lid and place the tuna meat in a medium bowl.
3. Then add mayonnaise, celery, red onion, parsley and Dijon mustard to the bowl.
4. Stir everything with a fork, breaking up large pieces of tuna as you do so.
5. Add salt and pepper to taste – that’s it!

Tuna Salad Options

Not a mayonnaise fan or want a stronger flavor? Here are some tips to help add depth to this recipe:

• swap mayonnaise for regular or Greek yogurt for a lighter, creamier option;
• if you want to omit mayonnaise, use avocado puree;
• add dried fruits such as raisins or fresh, diced apples;
• make it even crunchier by adding diced cucumbers or shredded cabbage;
• season it with curry, other spice mixtures or chopped herbs;
• Add lemon juice while mixing to enhance the flavor.

What can you serve with?

While this recipe is great on its own, there are many creative ways to serve it.

1. Sandwich: Make a sandwich with a layer of lettuce and tomatoes.
2. Stuffed Avocado or Tomato: Stuff halves of an avocado or tomato.
3. Serve with crackers or chips.

How long does tuna salad last?

Tuna salad can be stored in the refrigerator for 3-4 days. Since it contains fish and mayonnaise, do not leave it on the counter for too long at room temperature. If you want to freeze, the answer is yes! Simply place the salad in a freezer-safe container and store for up to 2 weeks. Please note: After you have defrosted it in the refrigerator, drain the excess liquid again. Then stir well before eating.