How to Make Tuna Salad
In the middle of summer, when the mere thought of cooking a hot meal makes you sweat, sandwiches come to the rescue. And of the many sandwich options, tuna salad is one of the top five favorites of all time. Know how to make tuna salad, and you'll have a hot-weather weapon that will win over even the fussiest eater in the family. In addition to ease, tuna (as well as salmon) also packs a nutritional punch -- it's full of omega 3 fatty acids, said to promote heart and brain health, and it's a terrific source of lean protein. The recipe below gives a salmon alternative to classic tuna salad, proving there are indeed ways to improve on tradition.
-Hey everyone, I'm Judith. Well, today, I'm gonna be showing you how to make a tuna or salmon salad, a really great filling for sandwich or just with some mixed greens. So, I'll be showing today a tuna salad. So, what you'll need for this is 1 12-ounce can of solid white tuna or 1 14 and 3/4-ounce can of salmon drained, flaked, and skin and bones removed; Half a cup of chopped celery; a 1/4 cup of thinly sliced green onions; 3 tablespoons of chopped sweet pickles; a 1/3 cup of mayonnaise or salad dressing, we'll be using mayonnaise today; 1 tablespoon of lemon juice; 2 teaspoons of snipped fresh dill or 1/2 teaspoon of dried dill, which we'll be using today. Alright, so first things first, let's get on with this quick recipe. So, into our bowl goes our tuna, nice and flaked, our pickle goes in there too. That's gonna give a nice sweetness and crunch to our salad. Our chopped celery goes in there too. That's gonna give a give a lovely crunch to the whole salad and of course, our lovely green onions. That's gonna taste fantastic. So, give that a good stir and then get those tuna flakes all evenly spread out. So, there you go, really, really quick and so easy. I mean, most people have these ingredients at home, can of tuna, maybe some pickles, really quick. Alright, so once that's all stirred in, let's get together our mayonnaise, our lemon juice, and our dill, and dill is fantastic herb to use on any seafood, really, but for this one, it works especially well. So, let's stirred that all in, and that dill is so just smell so good and as I said with salmon, with seafood, and this time with tuna. It's just gonna be a fantastic accompaniment. So, once all that is in there nicely, all we gonna do is add it to our tuna mix like so. You can add a little bit of salt in there if you want to just to give it a little bit more extra flavor, get all of that mixed together. Oh, look at that, I could that from the spoon I am mixing it in right now just looks so good, but the best thing to do is you cover this now. Now, it's all mixed in, cover it refrigerate it for up to an hour or 24 hours, get it nice and cool, and then you can put it on a nice bed of mixed greens or into a sandwich [unk]. So, there you go. That's how you make a tuna salad.
What You'll Need
- 1 12 ounce can solid white tuna or one 14-3/4-ounce can salmon, drained, flaked, and skin and bones removed
- 1/2 cup chopped celery (1 stalk)
- 1/4 cup thinly sliced green onions (2)
- 3 tablespoons chopped sweet pickles
- 1/3 cup mayonnaise or salad dressing
- 1 tablespoon lemon juice
- 2 teaspoons snipped fresh dill or 1/2 teaspoon dried dill
Step By Step
In a medium bowl combine tuna, celery, onion, and sweet pickle. For dressing, in a small bowl stir together mayonnaise, lemon juice, and dill. Add to tuna mixture; toss to coat. Cover and chill for 1 to 24 hours before serving. Serve as sandwich filling or on mixed greens. Makes 4 servings.
Adding olives can make tuna or salmon salad more interesting, as can sliced avocado or chopped hard-boiled egg. A slice of tomato on top of the tuna salad followed by a slice of cheese makes a great open-faced sandwich when broiled lightly to melt the cheese. You can also squeeze a fresh lemon over your salmon salad right before serving for added garnish and flavor, and use fresh ground pepper to complete the dish.
Per Serving: cal. (kcal) 255, Fat, total (g) 17, chol. (mg) 49, sat. fat (g) 3, carb. (g) 4, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 9, fiber (g) 1, sugar (g) 1, pro. (g) 20, vit. A (IU) 145.77, vit. C (mg) 3.54, Thiamin (mg) 0.01, Riboflavin (mg) 0.05, Niacin (mg) 4.93, Pyridoxine (Vit. B6) (mg) 0.2, Folate (µg) 12.1, Cobalamin (Vit. B12) (µg) 1.04, sodium (mg) 521, Potassium (mg) 266, calcium (mg) 20.19, iron (mg) 1.08, Lean Meat () 3, Fat () 3, Percent Daily Values are based on a 2,000 calorie diet