I know that most people roll their eyes at the thought of tuna salad for lunch, but not me. Tuna salad was a lunch meal staple for me as a child and believe it or not, has become a bit of a comfort food for me as an adult. To this day, I am still trying to figure out how to perfect my mother’s tuna salad. It is, without question, the best tuna recipe I have ever tasted. I don’t know that she would ever let me share her tuna recipe with you all, but I certainly share my recipe. It has become The Hubs’ favorite tuna recipe, so much so that he doesn’t even put it on bread or on a cracker. He just eats it right out of the container, because “It’s perfect the way it is. It doesn’t need anything else.” With that said, let’s get to it.
Prep time: 10 min · Cook time: 0 min · Ready in: 10 min · Skill level: Novice
Ingredients
- 3, 5oz cans of tuna (solid white or chunk light, in water)
- 1/2 lime
- 3 Tablespoons of mayo (or more, to taste)
- 2 stalks of celery
- 1/3 cup of onion, diced
- 1 teaspoon of freshly ground black peppercorns
- 1 teaspoon of paprika
Method
Open the cans of tuna, strain off the water and place the tuna into a large mixing bowl. Using a fork, flake the tuna until there are no large chunks remaining. Then, squeeze the juice of the lime over the tuna, add in the mayo, and stir.
Dice the celery, then add the celery and onion to the tuna. Stir well.
Add in the black pepper and paprika and stir again. Serve on sandwich bread, a roll, in a wrap, or with crackers. Alternatively, you can be like The Hubs and eat it right out of the bowl. Whatever you decide, enjoy!
