The Best Tuna Salad Recipe
Toss that boring old tuna salad recipe aside, it’s time to shake things up! We’re talking a tuna salad that’s packed with a medley of textures and flavors – a game changer that’ll have you looking forward to lunchtime like never before. Crunchy pecans, succulent raisins, and the robust flavor of dill combine harmoniously with the hearty tuna, creating a symphony of taste in each bite. The creaminess of the mayo pulls it all together, for a tuna salad experience that’s nothing short of exceptional. Trust me, one bite and you’ll be rethinking everything you thought you knew about tuna salad!
Tuna – Flaked or chunk and canned in water, our high protein base! Red onion – This onion is one of the best varieties to eat raw, it’s bright and acidic and makes this dish pop. Celery – Such a traditional ingredient in tuna salad, it adds such a nice crunch to an otherwise soft dish. Pecans – If you’re going to use nuts for this recipe, I have to insist on pecans. They are sharp, not too buttery, and with a flavor that won’t over power the dish. Dill – Fresh or dried work perfectly well! Raisins – I use golden raisins as they’re sweeter, softer, and more mild. Mayonnaise – Feel free to use fat reduced mayo if you’re looking to cut calories! Another option would be a good Greek yogurt. Parsley – Chopped up fresh, dry works as well if that’s all you have on hand. Salt & pepper – To taste.
Whipping up this Tuna Salad is as easy as 1, 2, 3! With just a chopping board and a bowl, you can assemble this delightful, texture-rich salad in minutes, making it perfect for those busy days or when you need a quick, satisfying meal. You know what, my friend? Cooking doesn’t have to be all serious and daunting. So, first things first, let’s just chop up everything – the onions, celery, pecans, and parsley. Super easy, right? Now, the fun part! Grab a medium-sized bowl and toss in all those beautiful chopped goodies. Then add the rest of the ingredients – tuna, dried dill, raisins, and that creamy mayo. Just hold back the tomato for now; we’ll need it later. Give everything a good stir until it’s nicely combined. Alright, now comes the grand finale! This gorgeous tuna salad is so versatile, you can serve it however you fancy. You can slap it onto some bread for a sandwich, toss it on top of a green salad, or roll it up in a wrap. Or, if you’re in the mood for something a bit different, mix it into a pasta salad. And don’t forget those juicy tomato slices – they add a pop of color and freshness.
Choosing The Best Tuna For Your Salad
The star of this salad is undoubtedly the tuna, so selecting a quality product can make a world of difference. When it comes to canned tuna, there are several types to choose from. White vs. light tuna – this usually refers to a specific kind of tuna and mercury levels. If you’re looking for a lower mercury tuna, stick to skipjack or tongol tuna. White tunas are alabacore and yellowfin, but these tend to have higher levels of mercury. Solid vs. Chunk. vs. Flake – this basically just indicates how the tuna was packaged. Solid tends to be the most expensive and flake the most affordable. I prefer chunk tuna for tuna salads, especially if making sandwiches. Oil-packed vs. water-packed – If you’re looking for a richer tasting tuna then oil-packed is the way to go, but for these tuna salads I prefer water-packed tuna since it’s more affordable, and I don’t usually like the extra oil.
Leftovers
Refrigerate your salad in an airtight container and it should last for 3 – 5 days. You can freeze tuna salad too! It will only stay fresh for up to a week and must be stored in small batches in airtight containers.
Other Delicious Recipes To Try
Tuna Macaroni SaladAvocado Tuna SaladEasy Tuna Noodle CasserolePasta PuttanescaEasy ColeslawEasy Tuna Melt
