The Perfect Tuna Salad

Name: The Perfect Tuna Salad
Ingredients: 2 (5-ounce) cans water-packed tuna fish; 2 to 4 tablespoons mayonnaise; 1 stalk celery, diced small; 1 small shallot or 1/4 red onion, diced small; 1 tablespoon freshly squeezed lemon juice (from 1/2 lemon); 1 tablespoon pickle relish (optional); Salt and pepper

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www.thekitchn.com

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Servings: 4

Author : Emma Christensen

blitz easy gluten free

Ingredients

Remove All · Remove Spices · Remove Staples

2 (5-ounce) cans water-packed tuna fish2 to 4 tablespoons mayonnaise1 stalk celery, diced small1 small shallot or 1/4 red onion, diced small1 tablespoon freshly squeezed lemon juice (from 1/2 lemon)1 tablespoon pickle relish (optional)Salt and pepper

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Instructions

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Step 1

Use a can opener to cut open the cans of tuna fish, but leave the lid in place. Holding the cans over the sink or a bowl, press the lid into the tuna fish and tilt the can to drain all the liquid. Remove the lids and transfer the tuna fish to a medium bowl.

Step 2

Add 2 tablespoons mayonnaise, the celery, shallot, lemon juice, pickle relish (if using), a sprinkle of salt, and a few cracks of fresh black pepper to the tuna fish. Stir with a fork to combine, breaking up any large chunks of tuna fish as you go. Add more mayo if you'd like smoother, creamier tuna salad. Taste and add more of any of the ingredients to taste. Use immediately or store in a covered container in the refrigerator for up to a week.