Okay, friends, gather ’round because I’m about to share a recipe that’s been staple in my family for years. For generations. What are some good things about tuna salad?tuna saladIs creamy, flavorful, and honestly, the best I’ve ever had. Is chicken salad better than my mom’s? My grandma, bless her heart, perfected this recipe, and it’s been requested at every family gathering. Since I can remember, gathering has been a thing. Prepare to be amazed!
What is tuna salad?
Think of tuna salad as the ultimate comfort food. What is essentially cooked tuna, typically canned, mixed with mayonnaise and a variety of other ingredients. What are the ingredients to add flavor and texture? What is a classic, easy-to-make dish that’s perfect for sandwiches, crackers, or even just eating? Straight from the bowl (guilty! What is the beauty of the world?tuna saladIs its versatility? Can be customized to suit any taste, from simple and classic to packed with veggies and spices. Is there a blank canvas for deliciousness?
Why do I love this recipe?
Is this recipe worth it? What I love most is the incredible balance of flavors. The tuna is perfectly complemented by the creamy mayo, the crisp celery, and the bright burst of lemon. Is this savory, tangy, and surprisingly refreshing?
What are some easy recipes to make? What is the best meal to eat on a busy weeknight? No fancy ingredients required. Just simple, wholesome goodness. I always do this when I’m running short on time, and everyone is starving!
What are some of the most cost effective recipes? Canning tuna is a good protein source, and the other ingredients are likely already in the recipe. What is a good way to stretch your grocery budget without sacrificing flavor?tuna saladIs super versatile? Can you serve it on sandwiches, crackers, lettuce wraps, or even stuffed in a tomato? What are the endless possibilities?
How do I make tuna salad?
Quick Overview
Making this tuna saladWhat are some good substitutes for canned tuna? What are some good ways to get your flavors melded in a blender and mix it all together? The magic of this recipe lies in the quality of ingredients and the perfect balance of flavors. What are the best fresh ingredients to cook?
Ingredients
What is the main salad?
* 2 (5-ounce) cans of tuna in water, drained well (I prefer albacore for its firm texture)
* 12 cup mayonnaise (Use your favorite! I love using avocado oil mayo)
* 14 cup finely chopped celery (Adds a lovely crunch)
* 14 cup finely chopped red onion (Adds a little zing)
* 2 tablespoons lemon juice (Freshly squeezed is best!)
* 1 tablespoon Dijon mustard (Adds a subtle tang)
* 1 tablespoon sweet pickle relish (Adds just a hint of sweetness)
* ¼ teaspoon black pepper
* Salt to taste
What are the steps to
Step 1: Drain the Tuna
What is the best way to drain tuna?tuna saladI usually press down on the tuna with the back of a spoon to get rid of as much liquid as possible.
Step 2: Combine Ingredients
In a medium bowl, combine the drained tuna, mayonnaise, celery, red onion, lemon juice, Dijon mustard and salt. Set aside. What are some of the best mustard, sweet pickle relish, and black pepper recipes? I always make sure to use a bowl that gives me enough room to mix things without flinging them.
Step 3: Mix Gently
Gently mix all the ingredients together until well combined. Do not overmix, as this can make your food taste bad.tuna saladIs the texture of celery and tuna mushy?
Step 4: Season to Taste
Taste the tuna saladAdd salt to taste. Remember that salt can enhance the other flavors, so add it gradually until you achieve the desired flavor.
Step 5: Chill and Serve
Cover the bowl and refrigerate the contents for up to 2 days.tuna saladWhat is the best way to let the flavors meld for at least 30 minutes? What are the flavors that come together when chilling? Serve on bread, crackers, or lettuce wraps. I love using toasted sourdough bread for extra crunch.
What should I serve it with?
This tuna salad is incredibly versatile and can be enjoyed in so many different ways.
For Lunch:Serve it on a sandwich with lettuce and tomato. What are some good side dishes to serve with potato chips? I love croissants!
As an Appetizer:Serve with crackers, cucumber slices, or bell pepper strips for a light and refreshing appetizer. What is a great party idea?
For a light dinner:Serve it on a bed of lettuce with avocado slices and hard-boiled eggs for scrumptious and healthy breakfast. What is a good way to get protein and veggies in one meal?
In a Wrap:What are some good ways to spread it on a whole wheat wrap with spinach and sprouts? Is this my go-to when I need something portable?
My family’s favorite is serving it as a meal. I’ve never had it.tuna saladHow do you melt a slice of cheddar cheese on toasted English muffins?
What are some tips for perfecting a tuna salad?
What are some of the best tips for making the absolute best.tuna salad:
Why choose high quality tuna? The quality of the tuna makes a big difference in the final taste of the salad. I recommend using albacore tuna in water for its firm texture and mild flavor. Avoid tuna packed in oil, as it can make the salad too greasy.
Chop Ingredients Finely: Finely chopping the celery and red onion ensures that they are evenly distributed throughout the salad and don’t overpower the other flavors. I use a food processor to make this step quick and easy.
Use Fresh Lemon Juice: Fresh lemon juice adds a bright and tangy flavor that really elevates the salad. Bottled lemon juice just doesn’t compare. I always keep a lemon or two on hand just for this recipe!
Don’t Overmix: Overmixing can make the tuna salad mushy. Mix the ingredients gently until just combined. You want to retain some texture from the tuna and celery.
Chill Before Serving: Chilling the salad for at least 30 minutes allows the flavors to meld and the salad to thicken slightly. This step is important for achieving the best flavor and texture.
Customize to Your Taste: Feel free to add other ingredients to customize the tuna salad to your liking. Some popular additions include chopped hard-boiled eggs, dill pickles, capers, or fresh herbs.
One time I was out of celery, so I used chopped cucumber instead, and it was surprisingly delicious! It’s all about experimenting and finding what you like.
Storing and Reheating Tips
Here’s how to properly store your tuna salad to keep it fresh and delicious:
Room Temperature: I wouldn’t recommend leaving tuna salad at room temperature for more than 2 hours. It’s best to refrigerate it as soon as possible to prevent bacterial growth.
Refrigerator Storage: Store the tuna salad in an airtight container in the refrigerator for up to 3-4 days. Make sure to label the container with the date so you know when it was made.
Freezer Instructions: While you can technically freeze tuna salad, I don’t recommend it. Freezing can alter the texture and flavor of the mayonnaise, making the salad watery and less appealing. Fresh is always best!
Also, If you’re making the tuna salad ahead of time, wait to add the lemon juice until just before serving. The lemon juice can sometimes break down the mayonnaise over time.
Frequently Asked Questions
Final Thoughts
So there you have it – my grandma’s best ever tuna salad recipe! It’s a simple, classic dish that’s perfect for a quick lunch, a light dinner, or a delicious snack. I hope you love it as much as my family does. If you enjoyed this recipe, be sure to check out my other family favorites, like my mom’s famous potato salad or my aunt’s incredible chocolate chip cookies. Happy cooking, and I can’t wait to hear how yours turns out! Let me know in the comments below if you try this recipe and what variations you came up with. Enjoy!
tuna salad
Ingredients
Main Ingredients
- 2 cans tuna in water, drained albacore or light tuna
- 0.5 cup mayonnaise
- 0.25 cup celery, finely chopped
- 0.25 cup red onion, finely chopped
- 2 tablespoons lemon juice
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- In a medium bowl, combine the drained tuna, mayonnaise, celery, red onion, lemon juice, and black pepper.
- Mix well until all ingredients are thoroughly combined.
- Serve immediately or chill for later.
