Not Your Mama’s Tuna Salad
Adapted from Cook’s Country Magazine
3 (5-ounce) cans solid white albacore tuna packed in water (I highly recommend Chicken of the Sea)
¼ cup onion, minced
2 tbsp olive oil
2 tsp lemon juice
Salt and pepper
½ tsp sugar
½ cup plus 2 tbsp mayonnaise (I highly recommend Hellmann’s Real Mayonnaise)
1 celery rib, finely chopped
Step 1: Place tuna in a fine-mesh strainer and press dry with paper towels. Transfer to a medium bowl and mash with a fork until finely flaked. Alternatively you can scoop it out with your fingers and squeeze the moisture out with your fist, and then use your fingers to crumble the tuna into a bowl. Microwave onion and oil in small bowl until onion begins to soften, about 2 minutes. Cool slightly, about 5 minutes. Combine onion mixture, lemon juice, ½ teaspoon salt, ½ teaspoon pepper, and sugar with tuna and let sit 10 minutes.
Step 2: Stir mayonnaise and celery into tuna mixture and season with salt and pepper. Serve or refrigerate in an airtight container for 1 day.
Tuna Salad with Sweet Pickles and Egg
Prepare tuna salad, adding ½ cup sweet pickle relish to tuna with cooked onion mixture in step 1. Stir 2 chopped hard-boiled eggs into salad in step 2.
Tuna Salad with Lemon and Dill
Prepare tuna salad, increasing lemon juice to 1 tablespoon and adding ½ teaspoon grated lemon zest and 1 tablespoon finely chopped fresh dill to tuna with cooked onion mixture in step 1.
Tuna Salad with Roasted Red Peppers and Capers
Prepare tuna salad, adding ½ cup finely chopped jarred roasted red peppers, patted dry, and 2 tablespoons drained and minced capers to tuna with cooked onion mixture in step 1.
For a printable copy of this recipe, please click here.