Best Ever Tuna Salad

November 29, 2017

Best Ever Tuna Salad


No matter how inventive or creative or ingenious I try to be be with my weekday lunches, at some point I end up craving just a simple tuna salad sandwich. Just like egg salad, a tuna salad may be the ultimate lunchtime comfort food. Perfect for cold sandwiches or fresh wraps on the go.
Here’s my favorite, not-so-basic tuna salad recipe. I think it’s just about perfect.

Best Ever Tuna Salad


Truth to be told, there’s not much to making tuna salad. A friend of mine just mixes the tuna with mayo, a few cracks of black peppers, a dash of Tabasco sauce and calls it awesome. He’s happy just like that.
I like to add some crunch to balance out the cream and so I mix in some chopped celery, apples, and pecans when I make it. Parsley and tarragon might not be the way you grew up with it, but try it — the herbs add a little extra something to each bite. Finally, a bit of mustard and a splash of cider vinegar spark up the flavors. Delicious.

Best Ever Tuna Salad


For my tuna recipes I prefer using water-packed Wild Planet Tuna. It has a cleaner tuna flavor, they use sustainable fishing techniques and have some of the freshest tasting canned tuna you can buy. They also have the highest Omega-3 and lowest mercury content.
But if you’re a fan of oil-packed tuna, use that by all means.

Best Ever Tuna Salad


Needless to say it, sandwiches are just one of many dishes you can make with tuna salad. Packed into avocado halves, scooped-out tomatoes or endives boats for a gluten-free lunch or dinner. Mix in some macaroni for an easy pasta salad side dish. Not to mention that a few spoonfuls of tuna salad with crackers can be a great afternoon snack.
I love a tasty recipe that's versatile enough to serve in lots of different ways and this tuna salad is just that.

Best Ever Tuna Salad                                                                                                                                 Print this recipe!

Ingredients
Serves 4

2 (5 oz) cans tuna (I used sustainably caught Wild Planet tuna), drained and flaked
3 tablespoons mayonnaise (make your own mayo with this recipe)
1 teaspoon mustard (I used Dijon mustard)
1 tablespoon chopped fresh parsley
1 teaspoon dried tarragon (optional but gives so much flavor)
1 celery stalk, diced small
1 honeycrisp apple, thoroughly washed, unpeeled, and finely diced (or sliced)
¼ cup chopped pecans (or walnuts)
1 tablespoon apple cider vinegar
Salt and pepper to taste

Directions

Combine all ingredients in a large bowl and stir with a fork to combine, breaking up any large chunks of tuna fish as you go. Take a taste and adjust seasoning as needed.
Keep in the fridge and serve as you like.

Nutrition facts

One serving yields 242 calories, 17 grams of fat, 5 grams of carbs, and 17 grams of protein.

1 comments:

  1. Mike!!! How have you been??? I'm sorry I've been MIA - but I had to stop by when I saw this! Tarragon and Tuna make for a delish combo - when I used to work as a salad joint, we had a pasta dish with tuna and tarragon that was a best seller - yet, I never though t to add tarragon to my tuna salad! Thanks for the inspiration, old friend!

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