We looooooooove tuna salad. Well, *I* loooooove tuna salad. Nat loooooooves tuna salad. Do you looooooove tuna salad? Of course you do.
And this one is the best one. Swirled with mayo, fresh lemon and fantastic olive oil, crunchy with red onion and celery, pungent with a hit of freshly chopped parsley. It’s pure. It’s classic. It’s no fuss. It’s perfect.
And like, this is what you do. I’ll give you some loose measurements of the ingredients, but honestly, just add however much of what you want. Tuna salad taste has been around since the dawn of tasters, we all know how this goes.
I scooped mine on some toasted baguette and watch out, world. Scrumptious and hardy but fresh and tangy! The tuna I used was Skipjack because honestly, the words tickled me to no end. But you can use what you dig. Albacore, chunk light, yellowfin.
You know what, I do not know the difference with these. Like taste wise. Should I do a tuna taste?! Would that be fun!? I think that would be fun!
Never mind.
Whip a batch up today and truly, you have lunches all week!
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Ingredients
- 3 (5 oz) cans skipjack tuna, drained and rinsed
- 1/3 cup diced red onion
- 1/3 cup diced celery
- 3 Tbs. Mayo
- 1 Tbs. Parsley
- 1/2 lemon (for the juice)
- 1 Tbs. Best extra-virgin olive oil
- Coarse salt and freshly ground pepper
Instructions
- In a large bowl, combine the tuna through the lemon juice. Give a good pinch of salt and a few grinds of pepper and stir until smooth. Add more lemon or mayo if you need!
- Serve on crusty bread, sandwich bread or in lettuce cups.
- Serves 3.
Lettuce wraps are great, too!
Should I seriously do a tuna tasting!? Let me visualize this and get my gills in a row. Ha!
oh.
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