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.
Tuna Salad
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- Prep Time
- Minutes
- Difficulty 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
Instructions
- 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!
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