(Don’t Mess with Tradition) Tuna Salad

STORY

I used to have trouble with tuna salad because I always did too much to the tuna. I would add lots of spices, or fresh herbs, thinking that more would improve the taste. But it turns out that tuna is one of those simple things that just need a few ingredients to taste scrumptious. There is something to be said about tradition.

This recipe is perfect whenever I need a quick, ready-in-minutes lunch. (It’s also the perfect healthy late night snack.)

RECIPE

• Prep Time: 5 minutes
• Cook Time: None
• Total Time: 5 minutes

TOOLS

• 1 can opener
• 1 medium size mixing bowl
• 1 8-inch Chef’s knife
• 1 spoon

INGREDIENTS

1 can of white tuna packed in water (about 6 -7 oz)
1 tbsp of white onion minced (can substitute red, or any mild onion)
1 tbsp of celery minced
1/2 tbsp of Dijon or whole grain mustard
1/4 cup of good mayonnaise (I use Hellman’s)
1 tsp of dry parsley
1/8 tsp of lemon juice
fresh ground pepper to taste

METHOD

1. Open can of tuna with can opener over a sink and drain water from tuna.
2. Put tuna into a medium size mixing bowl.
3. Add 1 tbsp of minced white onion, 1 tbsp of minced celery, ½ tbsp of Dijon or whole grain mustard, ¼ cup of mayonnaise, 1 tsp of dry parsley, 1/8 tsp of lemon juice to mixing bowl with tuna.
4. Mix ingredients until combined.
5. Mix in fresh ground pepper to taste.
6. Serve on bread (or crackers) with a handful of your favorite greens, and sandwich toppings.

(Photo Credit: Matthew G. Piccolo)