Tuna Salad Recipes – Simples Recipe Ever :- A typical type of comfort food that is both light and fresh is tuna salad. It is the ideal combination of creamy and crispy, and it is made with just a few basic ingredients, such as tuna in a can, mayonnaise, onion, and celery. This may be served as a sandwich, wrapped in lettuce, or stuffed inside avocado halves for a lunch that is both nutritious and easy to put up from scratch.
Tuna Salad Recipes – Simples Recipe Ever
One slice of bread topped with tuna salad. There is no dish that can compare to a traditional tuna salad. When I was a kid, my mother would frequently prepare this meal for me to bring to school for lunch. In addition, as an adult, I frequently consume it by wrapping it in lettuce, placing it between two pieces of gluten-free bread, or serving it alongside my flaxseed crackers. When it comes to a delicious and low-carb lunch, I adore avocados packed with tuna since it is the best.
A few grocery supplies and canned tuna are all you need to make this dish, and it is really simple to prepare. Hooray for easy recipes! Having this simple recipe on hand will undoubtedly come in handy in the event that you find yourself in a rut when it comes to what to eat for lunch.
INGREDIENT
- 2 (5-ounce) cans tuna
- ¼ cup mayonnaise
- 1 stalk of celery, diced
- 2 tablespoons red onion, diced
- 1-2 tablespoons chopped parsley, chives and/or other herbs
- ½ tablespoon Dijon mustard
- salt and pepper, to taste
INSTRUCTIONS
The liquid should be drained out of the tuna cans. In a mixing bowl, add the tuna, mayonnaise, diced celery, diced red onion, herbs, Dijon mustard, salt, and pepper.
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Mix until everything is evenly distributed. In a mixing dish, prepare the ingredients for the tuna salad. The components should be well mixed together by stirring them all together. You can have the tuna salad by itself, either straight out of the bowl, wrapped in lettuce, or stuffed into a sandwich.
NUTRITION
- serving: 1/4 recipe
- calories: 78kcal
- carbohydrates: 3g
- protein: 15g
- fat: 2g
- saturated fat: 1g
- cholesterol: 26mg
- sodium: 265mg
- potassium: 155mg
- fiber: 1g
- sugar: 1g
- vitamin a: 60iu
- vitamin c: 0.3mg
- calcium: 26mg
- iron: 1.2mg
TIPS TO MAKE TUNA SALAD
NOTE
Tuna: I prefer tuna that is packaged in water and has a label that says it is safe for dolphins. In most cases, I purchase cans; however, you might use packets instead. Alternatively, you might choose tuna that is filled with oil; if you do this, you can reduce the amount of mayonnaise you use.
When it comes to mayonnaise, this dish is really heavy on the condiment. Begin with a half cup, if you choose, and add more according to your liking. Sweet pickle relish: If you want a different flavour, you can also use dill relish or minced dill pickles as an alternative flavour.
This recipe yields around three cups of tuna salad, which is sufficient for six sandwiches, approximately half a cup for each sandwich. Leftovers can be stored in the refrigerator for up to four days if they are covered and stored there.
