Tuna Salad

By á-46

Makes about 2 cups of salad

Tuna Salad Variations

Use yogurt instead of mayo for a lighter salad.
Use extra-virgin olive oil instead of mayo for a looser salad.
Use canned salmon, smoked trout, or leftover chicken in place of the tuna.
Add diced apples, raisins, or dried fruit to the basic recipe.
Add diced fennel, shredded cabbage, diced cucumbers, or any other crunchy vegetable.
Add a dash of curry powder, dukkah, harissa, chopped fresh herbs, or any other spice mix in your cupboard.
Tuna and mayo — it's as simple as you can get, and a perfectly acceptable lunch.

Ingredients

• 2 5-ounce 2 5-ounce 5-ounce cans water-packed tuna fish
• 2 to 4 2 to 4 4 tablespoons mayonnaise
• 1 1 1 rib celery, diced small
• 1 1 1/4 small shallot or 1/4 red onion, diced small
• 1 1 1/2 tablespoon lemon juice (from 1/2 lemon)
• 1 1 1 tablespoon pickle relish, optional
• Salt and pepper

Preparation

Step 1

Use a can opener to cut open the cans of tuna fish, but leave the lid in place. Holding the cans over the sink or a bowl, press the lid into the tuna fish and tilt the can to drain all the liquid. Remove the lids and transfer the tuna fish to a mixing bowl.

Add 2 tablespoons of mayonnaise, celery, shallot, lemon juice, pickle relish (if using), a sprinkle of salt, and a few cracks of fresh black pepper to the tuna fish. Stir with a fork to combine, breaking up any large chunks of tuna fish as you go. Add more mayo if you'd like smoother, creamier tuna salad. Taste and add more of any of the ingredients to taste.

Use immediately or store in a covered container in the refrigerator for up to a week.