The Perfect Tuna Salad Sandwich

By zhanghengshuo

2 Person

20 Minutes

0 Calories

No matter how creative or spontaneous or inventive to be with my weekday lunches, a simple tuna salad sandwich is lunchtime comfort food. Has it been a while since you last had tuna salad? Here’s the most basic recipe. It’s just about perfect. There’s not much to making tuna salad, just mixes the tuna with mayo and a few cracks of black pepper and calls it good!

Ingredients

Pepper
Salt
1 tbsp. Pickle relish, optional
1 tbsp. Lemon juice, from 1/2 lemon
1 Small shallot or 1/4 red onion, diced small
1 Rib celery, diced small
4 tbsp. Mayonnaise
5 oz. Water-packed tuna fish

Method

01

Use a can opener to cut open the cans of tuna fish, but leave the lid in place. Holding the cans over the sink or a bowl, press the lid into the tuna fish and tilt the can to drain all the liquid.
02

Remove the lids and transfer the tuna fish to a mixing bowl.
03

Add 2 tablespoons of mayonnaise, celery, shallot, lemon juice, pickle relish, a sprinkle of salt, and a few cracks of fresh black pepper to the tuna fish.
04

Stir with a fork to combine, breaking up any large chunks of tuna fish as you go. Add more mayo if you'd like smoother, creamier tuna salad.
05

Taste and add more of any of the ingredients to taste.
06

Use immediately or store in a covered container in the refrigerator for up to a week.

Related Tags

The Perfect Tuna Salad Sandwich

4.0

( By zhanghengshuo )

01 Information

Grade easy
Serving 2 servings
Prep Time 5 Mins
Cook Time 15 Mins
Total Time 20 Mins

02 Ingredients

Pepper

Salt

1 tbsp. Pickle relish, optional

1 tbsp. Lemon juice, from 1/2 lemon

1 Small shallot or 1/4 red onion, diced small

1 Rib celery, diced small

4 tbsp. Mayonnaise

5 oz. Water-packed tuna fish

03 Method

Step 1

Use a can opener to cut open the cans of tuna fish, but leave the lid in place. Holding the cans over the sink or a bowl, press the lid into the tuna fish and tilt the can to drain all the liquid.

Step 2

Remove the lids and transfer the tuna fish to a mixing bowl.

Step 3

Add 2 tablespoons of mayonnaise, celery, shallot, lemon juice, pickle relish, a sprinkle of salt, and a few cracks of fresh black pepper to the tuna fish.

Step 4

Stir with a fork to combine, breaking up any large chunks of tuna fish as you go. Add more mayo if you'd like smoother, creamier tuna salad.

Step 5

Taste and add more of any of the ingredients to taste.

Step 6

Use immediately or store in a covered container in the refrigerator for up to a week.

04 Author