Tuna salad has been around for over one hundred years (the centenary was in the early 2000s) and remains a staple for its ease of preparation combined with the nutritional punch it packs. The first tuna salad was a simple combo of tinned tuna fish and mayonnaise, and appeared around the time that tuna was first canned in 1904. After a successful marketing campaign, canned tuna fish made its way into homes across America, and soon after we were all eating tuna fish salad. Easy tuna salad recipes were a way of using up what was leftover, highlighting crunchy bits and bobs like briny pickles and olives. So if you’re wondering, “What can I mix canned tuna with?” the answer is pretty broad. While we rely on shallots, celery, and relish for crunch, you can find anything from potato chips to raisins in tuna salad!
INGREDIENTS
- Cannd tuna, drained
- Shallot, finely chopped
- Celery, minced
- Mayonnaise
- Dijon or Stone ground mustard
- Freshly squeezed lemon juice (from lemon) or red wine vinegar
- Kosher salt
- Freshly cracked black pepper
- Garlic powder
- Granulated sugar or honey (optional)
- Bread of choice (optional)
- Lettuce leaves (optional)
- Dill, chopped (optional)
HOW TO MAKE
In a large bowl, mix together the drained tuna, shallot, celery, mayonnaise, Dijon, lemon juice, salt, black pepper, garlic powder, and sugar, dill (if using) until combined.
Sandwich or scoop! If making into a homemade tuna fish salad sandwich, divide the tuna salad between slices of bread. Top each with a lettuce leaf and remaining slices of bread. If serving deli style, scoop tuna salad onto lettuce leaves. Bonus points for sliced tomato.
How long does tuna salad last? If you don’t finish your healthy tuna salad in one meal, make sure to eat it within the next 3-5 days of making it.
