Tuna fish salad, in all its variations, is a favorite lunchtime food for many people. Whether it be served in a sandwich, with lettuce and tomato, as part of a salad plate, with fruit and cottage cheese, or baked hot in a pizza oven, in a sub, or grinder, tuna fish salad is a staple of many American diets.
As popular an item to eat at home, as it is in restaurants, tuna fish salad is a quick and easy dish to prepare, that is also very economical. Even the fussiest of eaters often enjoy eating tuna fish salad. Normally prepared using mayonnaise, and often, celery and onion, tuna fish salad lends itself well to a host of creative and inventive preparations. Besides adding flavor, the mayonnaise acts as a binder, holding the assorted ingredients together. That having been said, some cooks prefer to use sour cream, yogurt, or salad dressing to bind, or hold- together their versions’ of tuna fish salad.
While conceivably, there are as many variations on tuna fish salad recipes, as there are cooks, presented here, are five delicious ways to prepare tuna fish salad, including one dynamic curried apple and raisin version. All of these recipes are based upon the use of one 6 ounce (170g) can of solid white Albacore tuna, packed in water. Any type of canned tuna however, packed in oil or water, can be used. Each recipe yields approximately two sandwiches. Multiply, if needed.
The Basic
1 6- ounce can of tuna, drained and flaked
1 large, or 2 small ribs of celery, diced
1 Tablespoon chopped onion
2 1/2 – 3 Tablespoons of mayonnaise
1 /4 teaspoon salt 1 / 8 teaspoon black pepper
In a bowl, combine all ingredients. If possible, chill for one hour. Chilling is not necessary, however. Enjoy.
Dressed- Up
1 6- ounce can of tuna, drained and flaked
1 large, or 2 small ribs of celery, diced
2 Tablespoons chopped onion
1 Tablespoon sweet pickle relish
1 / 8 teaspoon garlic powder
3 Tablespoons of mayonnaise
1 / 4 teaspoon lemon juice
salt and pepper, to taste
In a bowl, combine all ingredients. If possible, chill for one hour. Chillling is not necessary, however. Enjoy.
Mediterranean- Style
1 6- ounce can of tuna, drained, but not flaked ( left in chunks)
1 Tablespoon chopped onion
1 Tablespoon chopped celery
2 Tablespoons chopped cucumber
2 Tablespoons chopped black olives
1/ 2 teaspoon lemon juice
1 / 2 teaspoon red- wine, or apple- cider vinegar
1 / 2 teaspoon sugar, or 1 / 4 packet of sweetener
2 Tablespoons plain yogurt, or sour cream
Fresh, or dried dill, to taste
salt and pepper, to taste
In a bowl, combine all ingredients. If possible, chill for one hour. Chilling is not necessary, however. Enjoy.
Curried Tuna, Apple and Raisin Salad
1 6- ounce can of tuna, drained and flaked
1 large. or 2 small ribs of celery, diced
1 Tablespoon chopped onion
4 Tablespoons small- diced apples
1 1/2 Tablespoons of raisins
1 1/4 Tablespoons curry powder
3- 4 Tablespoons of mayonnaise
salt and pepper, to taste
In a bowl, combine all ingredients. For this recipe, chilling for 1- 2 hours is strongly recommended, to allow the curry powder to interact with the other ingredients. Enjoy.
Festive Dieter’s Special
1 6- ounce can of tuna, drained, but not flaked (left in chunks)
1 Tablespoon of thinly- sliced scallions
1 Tablespoon of almond slices or pieces
1 Tablespoon shaved carrot
1 Tablespoon chopped cucumber
4 Tablespoons of bottled Italian- flavor salad dressing
Fresh, or dried dill, to taste
salt and pepper, to taste
In a bowl, combine all ingredients. For this recipe, also, chilling for 1- 2 hours is strongly recommended, to allow the various ingredients to interact. Enjoy.
