Classic Tuna Salad
Don’t be put off by the long list of ingredients — which are mostly pantry staples, and measuring them into the dressing is a snap. Also, if you’re using this for a sandwich filling, unless you are using a sturdy roll designed to soak up dressing, I find it’s best to avoid a soggy sandwich by packing bread and filling separately, until lunchtime.© The Working Lunch Project
Course
Lunch
Cuisine
American
Servings
Prep Time
4
servings
20
minutes
Passive Time
1
hour
Servings
Prep Time
4
servings
20
minutes
Passive Time
1
hour
Ingredients
1/2
cup
mayonnaise
zest of
one
large lemon
1/4
teaspoon
lemon juice
freshly squeezed
1/4
teaspoon
Cholula Original Hot Sauce
or, your favorite hot sauce
1/4
teaspoon
onion powder
1/4
teaspoon
Chef’s Shake
or, your favorite, salt-free, herb, vegetable, and pepper blend
1/8
teaspoon
celery seed
1/8
teaspoon
dried dillweed
1/8
teaspoon
Tajin Classic Seasoning
or, your favorite, chili, lime, and salt seasoning
1/8
teaspoon
freshly ground black pepper
1
good pinch
garlic powder
1
good pinch
Vege-Sal
or, your favorite seasoned salt
2
5 ounce cans
albacore tuna in olive oil
drained
1/2
cup
thinly sliced green onions
both white and green parts
1/2
cup
finely chopped celery
2
tablespoons
finely chopped fresh celery leaves
2
tablespoons
finely chopped Italian flat leaf parsley
1
tablespoons
finely chopped nonperial capers
(be sure to drain the capers well before measuring and chopping)
1
tablespoon
finely minced green salad olives
2
tablespoons
chopped pimientos
Instructions
In a small bowl mix first 12 ingredients (mayonnaise through black pepper) for dressing and set aside.
In a medium bowl, mix together remaining ingredients.
Add most of dressing to tuna mixture, toss to combine, and add the remaining dressing to your desired consistency.
Refrigerate and chill tuna salad for 1 hour to allow flavors to combine before derving. Use within a few days.
Recipe Notes
Nutritional facts per serving:
252 calories
21g fat
556mg sodium
3g carbs
0.7g fiber
14g protein