Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, tuna salad. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion and parsley. Add the mayonnaise, mustard and season with pepper, to taste.
Tuna Salad is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Tuna Salad is something which I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have tuna salad using 7 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Tuna Salad:
- Get 1 can(5oz) Tuna in Olive Oil (drain oil)
- Make ready 1 Tbsp Chopped Onion
- Prepare 2 Tbsp Chopped Celery
- Prepare 1 Tbsp Chopped Raisin
- Prepare 3 Tbsp Mayonnaise
- Make ready 1 tsp Mustard
- Make ready salt&black Pepper
A superlative tuna salad for sandwiches, melts, crackers, you name it. Much of this recipe is old-school, as it should be, but a couple small additions make all the difference. Technically speaking, any canned tuna works here, but a few thoughts: We tested this recipe with light tuna in oil, light tuna in water, white albacore tuna in oil, and. Tuna salad is one of our go-to healthy meals, and it can be eaten in a tons of ways: between two pieces of bread, spread on a cracker, scooped over lettuce, or right out of the bowl.
Instructions to make Tuna Salad:
- Put all ingredients into the bowl and mix well.
- Make it sandwich or eat with cracker. Enjoy!
Drain and let dry on paper towels. Add tuna to a medium mixing bowl, break up lightly with a fork, then add remaining ingredients (up to salt and pepper). It's surprising how a few herbs can brighten up tuna salad. Made with reduced-fat mayonnaise, this version gets its zip from mustard. It makes a terrific light lunch or Sunday brunch dish. —Billie Moss, Walnut Creek, California Stuff tuna salad in hollowed out tomatoes or avocado halves for a fresh take on lunch.
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