Quick Lunch-Tuna Salad
Since I was a kid I’ve been eating tuna salad, some savory, some with fruit, some with mayo, some with oil, something for everyone.
This recipe is my go-to. Sometimes I add more ingredients, sometimes I’m out of one or the other. It’s very flexible-almost anything goes.
The biggest component is the actual tuna. Once I switched from tuna in water to tuna in oil I could not go back. The oil packed tuna is more tender and seems to meld with flavors better. If you can find Spanish or Italian tuna-even better!!
Tuna Salad Recipe
1 can or jar of tuna packed in olive oil
6 to 10 bread and butter pickle slices, minced (or use prepared relish)
1/4 c onion, minced
1 or 2 roasted red pepper pieces, minced
1 boiled egg, chopped into small pieces
1/2 T red wine vinegar
1/2 T whole grain mustard
1/2 t black pepper
Extra virgin olive oil (if needed)
Drain some oil from the tuna but don’t press or squeeze it out. I usually just use a fork to lift it out of the package and keep whatever oil comes with it. if some oil stays in the texture will be better overall.
Add all ingredients to a bowl and mix with a fork to evenly distribute.
If the mixture seems dry add 1 to 2 teaspoons olive oil.
This recipe is great on crackers or crostini. You could fill lettuce leaves with it to leave out the extra carbs or make a sandwich for a more filling meal. I sometimes have a portion of this with a sliced tomato and marinated artichoke hearts for lunch.
Additional ingredients that work well in this recipe:
-Fresh herbs, parsley, dill, basil
-Dried dill weed
-Celery leaves, chopped