Hey everyone, welcome to our recipe page. Today I will show you how to prepare a distinctive dish, Tuna Salad. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.
Tuna Salad Recipe. For my nicoise-style tuna salad, just open three cans: one each of tuna, white beans and sliced olives. Toss these ingredients with slivered red onion, olive oil and lemon juice.
You can cook Tuna Salad using 6 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Tuna Salad
- It’s 1 can of Tuna drained.
- Make ready 1 cup of cabbage.
- Take 2 tbsp of mayo.
- It’s 1 tbsp of mustard.
- Take 1/4 cup of pickles or green olives.
- You need 2 of celery stalks.
The flavors are more subtle/sophisticated than your typical tuna salad, which I never got the hang of making anyway.A superlative tuna salad for sandwiches, melts, crackers, you name it.Much of this recipe is old-school, as it should be, but a couple small additions make all the difference.Technically speaking, any canned tuna works here, but a few thoughts: We tested this recipe with light tuna in oil, light tuna in water, white albacore tuna in oil, and.
Tuna Salad instructions
- Finely chop cabbage, pickles & celery. Olives change up the taste a bit..
- Mix all ingredients..
- Season wit salt & pepper to taste..
Add the mayonnaise, mustard and season with pepper, to taste.At first I was like, that is A LOT of celery, but I went with it.Such a good call - the crunch really is delightful and I can taste the celery (in a good way).
Drain and let dry on paper towels.Add tuna to a medium mixing bowl, break up lightly with a fork, then add remaining ingredients (up to salt and pepper).Tuna salad is one of our go-to healthy meals, and it can be eaten in a tons of ways: between two pieces of bread, spread on a cracker, scooped over lettuce, or right out of the bowl.To make the best tuna salad sandwich, it helps to start with high quality canned tuna.We prefer tuna that is packed in extra virgin olive oil, because the oil intensifies the flavor of the tuna.
