The Best Tuna Salad
Use solid white tuna, not chunked tuna. To keep the tuna moist this recipe uses a quick marinade to allow the tuna to absorb the flavors.
Yield
2 servingsPrep
10 minCook
1 minReady
15 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ounces |
tuna, canned
solid white, packed in water |
|
| 1 | tablespoon |
onions
minced |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ¼ | teaspoon |
sugar
|
|
| 2 | tablespoons |
mayonnaise
real |
|
| ⅓ | rib |
celery
finely chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 144.5 | ml/g |
tuna, canned
solid white, packed in water |
|
| 15 | ml |
onions
minced |
|
| 15 | ml |
olive oil
|
|
| 5 | ml |
lemon juice
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1.3 | ml |
sugar
|
|
| 3E+1 | ml |
mayonnaise
real |
|
| 0.3 | rib |
celery
finely chopped |
*
|
Directions
Drain the tuna in a strainer press dry with paper toweling.
Add to a medium bowl and mash with fork until finely flaked.
Add the oil and onion to a small microwave safe bowl and microwave on high about 1 minute until the onion begins to soften.
Combine the onion mixture, lemon juice, pinch of salt, pinch of black pepper, and sugar with tuna and let marinate for 10 minutes.
Stir in the mayo and celery. Taste, adjust seasoning and serve.
Recipe may easily be doubled and can be refrigerated in an airtight container for up to 24 hours.
