Five Easy Tuna Salads

By lorik

For slightly milder salads, use an equal amount of shallot instead of onion.

Ingredients

• 1/4 cup finely chopped onion
• 2 tablespoons olive oil
• 3 (5-ounce) cans solid white tuna in water
• 1/2 cup plus 2 tablespoons mayonnaise
• 1 celery rib, minced
• 2 teaspoons lemon juice
• 1/2 teaspoon sugar
• Salt and pepper

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Combine onion and oil in small bowl and microwave until onion begins to soften, about 2 minutes. Let onion mixture cool for 5 minutes. Place tuna in fine-mesh strainer and press dry with paper towels. Transfer tuna to medium bowl and mash with fork until finely flaked.

2. Stir mayonnaise, celery, lemon juice, sugar, 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion mixture into tuna until well combined. Season with salt and pepper to taste. Serve. (Salad can be refrigerated for up to 24 hours.)

Variation:
Tuna Salad with Curry and Grapes: Add 1 tsp curry powder to bowl with onion and oil before microwaving. Add 1 cup green grapes, halved, to salad.

Tuna Salad with Hard Cooked Eggs, Radishes, and Capers: Substitute 2 Tbsp extra virgin olive oil for olive oil, and 6 Tbsp extra virgin olive oil for the mayonnaise. Add 2 thinly sliced hard boiled eggs; 2 trimmed, halved, and thinly sliced radishes, and 1/4 cup capers, minced to salad.

Tuna Salad with Apple, Walnuts and Tarragon: Add 1 apple, cored and cut into 1/2 inch pieces, 1/2 cup walnuts, toasted and chopped coarse, and 1 Tbsp minced fresh tarragon to salad.

Tuna Salad with Cornichons and Whole Grain Mustard: Add 1/4 cup finely chopped cornichons, 1 Tbsp minced fresh chives, and 1 Tbsp whole grain mustard to salad.