Sometimes you get very creative with your lunch but other times you just crave something simple and familiar, like a Tuna Salad sandwich. Great for potlucks as a tuna salad wraps and can be prepared a day in advance, as a lunch or breakfast on a whole grain bread or as an appetizer on a toasted baguette. Serve it with a Garden Salad for a healthy comforting meal. Here's my favorite, most basic recipe.
Ingredients
1 170 g can tuna packed in water, drained
5 large eggs
½ medium onion or 1-2 scallions, finely chopped
2 tbsp. mayonnaise
Black pepper, to taste
Freshly squeezed lemon juice from ½ lemon
1 brine pickle, chopped (optional)
Directions
Hard boil the eggs. Strain out the water from the pan and run cold water over the eggs to cool them quickly. Peel and cut them to small cubes with an egg cutter or a knife. Another option is to mash the eggs with the fork for a smoother texture. Then, it will be more like a spread and not a salad. I like to feel the texture of all the ingredients so I chop them, but it is really a personal preference. Try both versions and decide what you like the best.
In a small mixing bowl break up the tuna with a fork. Add eggs, scallions and if you want, the pickle.
I like the taste and the texture of the onion in a tuna salad, but I generally use the scallions. First, I like the color it adds to the salad and most importantly, it’s safe to bring to work for lunch or eat for breakfast before school because is odor free unlike the onion :) Add the pickle, if using.
Squeeze the lemon, add the mayonnaise, sprinkle with pepper and mix with a fork to combine. If you want to preserve the "chunky" texture, try not to mash it when mixing.
Serve it on a toasted baguette or on whole grain bread.
To toast the baguette, slice it first, brush both sides with olive oil and bake in 350 F preheated oven for about 3-5 minutes, or until the baguette becomes crunchy on top. Delicious when served with tomato salad on the side.
For a lunch at work or a potluck at school, make the tuna salad wraps. You can line the soft tortillas with lettuce leaves (optional), place the tuna salad on top and wrap. Secure the tortilla with the tooth pick and cut in diagonal. The wraps can be prepared a night in advance and kept refrigerated, covered.
How do you make your tuna salad? What else do you add when you make it?
Ingredients:
- 1 170 g can tuna packed in water, drained
- 5 large eggs
- ½ medium onion or 1-2 scallions, finely chopped
- 2 tbsp. mayonnaise
- Black pepper, to taste
- Freshly squeezed lemon juice from ½ lemon
- 1 brine pickle, chopped (optional)
The Cooking Tale
Delicious and Easy Tuna Salad Recipe
Tasty and simple Tuna Salad - comforting and easy meal or a delicious appetizer? Serve it on the toast or as a wrap, with the Tomato or Garden Salad on the side for the comforting and tasty meal any time of the day.
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Step by step:
1. Hard boil the eggs. Strain out the water from the pan and run cold water over the eggs to cool them quickly. Peel and cut them to small cubes with an egg cutter or a knife. Another option is to mash the eggs with the fork for a smoother texture. Then, it will be more like a spread and not a salad.2. In a small mixing bowl break up the tuna with a fork. Add eggs, scallions and if you want, the pickle.
3. Add the onion or scallions. Add the pickle, if using.
4. Squeeze the lemon, add the mayonnaise, sprinkle with pepper and mix with a fork to combine. If you want to preserve the "chunky" texture, try not to mash it when mixing.
Serve it on a toasted baguette or on whole grain bread. To toast the baguette, slice it first, brush both sides with olive oil and bake in 350 F preheated oven for about 3-5 minutes, or until the baguette becomes crunchy on top. Delicious when served with tomato salad on the side.
For a lunch at work or a potluck at school, make the tuna salad wraps. You can line the soft tortillas with lettuce leaves (optional), place the tuna salad on top and wrap. Secure the tortilla with the tooth pick and cut in diagonal. The wraps can be prepared a night in advance and kept refrigerated, covered.
Bon appetite!
Please share this delicious recipe