Name: Tuna Salad Sandwich Recipe
Ingredients: Canned Tuna: Two 5-ounce cans of tuna in water, drained well. Choose albacore or skipjack tuna based on your preference. Albacore is meatier, while skipjack is milder. Draining thoroughly is key to preventing a watery salad.; Mayonnaise: ½ cup of good quality mayonnaise. Full-fat mayonnaise provides the richest flavor and creamiest texture, but light mayonnaise can be used for a lower-calorie option.; Celery: 2 stalks of celery, finely diced. Celery adds a crucial crunch and fresh, slightly peppery flavor to balance the richness of the tuna and mayonnaise.; Red Onion: ¼ cup of red onion, finely diced. Red onion provides a sharper, more pungent bite than yellow or white onion, adding complexity to the flavor profile. You can soak diced red onion in cold water for 10 minutes to mellow its sharpness if desired.; Lemon Juice: 1 tablespoon of fresh lemon juice. Lemon juice brightens the flavors of the tuna salad, cuts through the richness of the mayonnaise, and prevents the tuna from tasting “fishy.” Freshly squeezed lemon juice is always preferred for the best flavor.; Dill: 1 tablespoon of fresh dill, chopped. Fresh dill adds a delicate, herbaceous, and slightly tangy note that complements tuna beautifully. Dried dill can be substituted, use 1 teaspoon of dried dill if fresh is unavailable.; Salt: ½ teaspoon of salt, or to taste. Salt enhances all the flavors in the tuna salad. Start with ½ teaspoon and adjust to your preference.; Black Pepper: ¼ teaspoon of black pepper, freshly ground. Freshly ground black pepper adds a robust, aromatic spice that pairs perfectly with the other ingredients.; Bread: 8 slices of your favorite bread. Choose bread that is sturdy enough to hold the tuna salad without becoming soggy. Sourdough, whole wheat, multigrain, or even classic white bread all work well.; Optional additions: (These are not essential but can elevate your tuna salad further) Sweet Pickle Relish: 1-2 tablespoons for a touch of sweetness and tang.; Dijon Mustard: 1 teaspoon for a subtle tang and depth of flavor.; Hard-boiled Egg: 1, chopped, for added protein and creaminess.; Chopped Parsley: 1 tablespoon, for extra freshness and color.; Hot Sauce: A few dashes for a spicy kick.

Ingredients

Canned Tuna: Two 5-ounce cans of tuna in water, drained well. Choose albacore or skipjack tuna based on your preference. Albacore is meatier, while skipjack is milder. Draining thoroughly is key to preventing a watery salad.
Mayonnaise: ½ cup of good quality mayonnaise. Full-fat mayonnaise provides the richest flavor and creamiest texture, but light mayonnaise can be used for a lower-calorie option.
Celery: 2 stalks of celery, finely diced. Celery adds a crucial crunch and fresh, slightly peppery flavor to balance the richness of the tuna and mayonnaise.
Red Onion: ¼ cup of red onion, finely diced. Red onion provides a sharper, more pungent bite than yellow or white onion, adding complexity to the flavor profile. You can soak diced red onion in cold water for 10 minutes to mellow its sharpness if desired.
Lemon Juice: 1 tablespoon of fresh lemon juice. Lemon juice brightens the flavors of the tuna salad, cuts through the richness of the mayonnaise, and prevents the tuna from tasting “fishy.” Freshly squeezed lemon juice is always preferred for the best flavor.
Dill: 1 tablespoon of fresh dill, chopped. Fresh dill adds a delicate, herbaceous, and slightly tangy note that complements tuna beautifully. Dried dill can be substituted, use 1 teaspoon of dried dill if fresh is unavailable.
Salt: ½ teaspoon of salt, or to taste. Salt enhances all the flavors in the tuna salad. Start with ½ teaspoon and adjust to your preference.
Black Pepper: ¼ teaspoon of black pepper, freshly ground. Freshly ground black pepper adds a robust, aromatic spice that pairs perfectly with the other ingredients.
Bread: 8 slices of your favorite bread. Choose bread that is sturdy enough to hold the tuna salad without becoming soggy. Sourdough, whole wheat, multigrain, or even classic white bread all work well.
Optional additions: (These are not essential but can elevate your tuna salad further)
- Sweet Pickle Relish: 1-2 tablespoons for a touch of sweetness and tang.
- Dijon Mustard: 1 teaspoon for a subtle tang and depth of flavor.
- Hard-boiled Egg: 1, chopped, for added protein and creaminess.
- Chopped Parsley: 1 tablespoon, for extra freshness and color.
- Hot Sauce: A few dashes for a spicy kick.

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Instructions

Prepare the Tuna: Begin by opening the cans of tuna and draining them thoroughly. Press down on the tuna in the can with the lid to extract as much water as possible. Excess water will make the tuna salad soggy. Once drained, transfer the tuna to a medium-sized mixing bowl.
Flake the Tuna: Using a fork, gently flake the tuna into smaller pieces in the bowl. You want to break up any large clumps but avoid shredding it too finely; some texture is desirable in tuna salad.
Prepare the Vegetables: While the tuna is flaking, prepare your vegetables. Wash the celery stalks and trim the ends. Finely dice the celery into small, uniform pieces. Peel the red onion and also finely dice it, ensuring the pieces are about the same size as the diced celery for even distribution in the salad. If you wish to mellow the red onion’s sharpness, place the diced onion in a small bowl of cold water for 10 minutes, then drain well.
Combine Ingredients: Add the diced celery and red onion to the bowl with the flaked tuna. Next, add the mayonnaise to the bowl. Start with ½ cup and add more later if you prefer a creamier consistency. Pour in the fresh lemon juice and sprinkle in the salt and freshly ground black pepper. If using fresh dill, chop it finely and add it to the bowl as well. If you are including any optional additions like sweet pickle relish, Dijon mustard, or chopped hard-boiled egg, add them at this stage.
Mix Gently: Using a spoon or spatula, gently mix all the ingredients together until they are just combined. Be careful not to overmix, as this can make the tuna salad mushy. You want the ingredients to be evenly distributed and coated in the mayonnaise mixture, but still retain some texture.
Taste and Adjust Seasoning: Once the tuna salad is mixed, taste it and adjust the seasoning as needed. You might want to add a little more salt, pepper, or lemon juice to balance the flavors to your liking. If you prefer a creamier tuna salad, add a tablespoon or two more of mayonnaise until you reach your desired consistency.
Chill (Optional but Recommended): For the best flavor, cover the bowl of tuna salad with plastic wrap or an airtight lid and refrigerate it for at least 30 minutes. Chilling allows the flavors to meld together and the tuna salad to firm up slightly, making it easier to spread on bread. Chilling also enhances the refreshing qualities of the salad, especially enjoyable on a warm day.
Assemble the Sandwiches: Once the tuna salad is chilled (or if you choose to skip chilling), it’s time to assemble your sandwiches. Lay out the slices of bread. You can lightly toast the bread if you prefer a slightly crispier sandwich, but this is optional. Spread a generous amount of tuna salad on one slice of bread. Top with the other slice of bread to create a sandwich.
Serve and Enjoy: Cut the sandwiches in half, if desired, and serve immediately. Tuna salad sandwiches are best enjoyed fresh. Serve them as is, or with your favorite side dishes for a complete and satisfying meal.

Nutrition

Serving Size: one normal portion
Calories: 550
Protein: 30 grams