A traditional go-to for fast lunches and snacks is tuna salad. There are numerous ways to adapt this tuna salad recipe, which calls for canned tuna, onion, celery, lemon, and mayo. It’s filling, creamy, and simple to make.
It might come as a surprise to you to learn that the word “salad” has anything to do with veggies or any of the accompanying ingredients; rather, it has everything to do with salt. Salads are any combination of ingredients that can be topped with salt-containing dressings. The word salad is derived from the word “sal,” which means salt. At Mama Fatma, you have the chance to order many types of salads with the menu you want. You can eat tuna salad at any time of the day and at any meal you want. Just stop by Mama Fatma. You can make a reservation by calling before arriving. You should believe us when we claim that this is one of the simplest and tastiest tuna salad recipes we have ever tried.
What Is Tuna Salad?
A great, affordable protein choice is tuna. It also has a lot of nutrients, including omega-3 fatty acids, important vitamins, and minerals. Tuna salad has been consumed for more than a century. In America, the first written mention of a tuna salad recipe dates back to 1907, and by 1914, dozens of recipes had been released. Because of the use of canned tuna, tuna salad sandwich recipe is more convenient than chicken salad and is identical to it when combined with celery, which contributed to its swift increase in popularity. In the 1960s, tuna salad gained a reputation as a diet dish due to its high nutritional value.
We advise against eating the same thing every day because doing so limits the overall variety in your diet and reduces the amount of nutrients you can obtain from your food choices. However, some people are worried about the mercury content of tuna. The FDA and EPA advise eating two to three meals of fish or shellfish per week. Fish is a source of unsaturated fats. By substituting fish for items that are higher in saturated fat, you may be able to lower your cholesterol levels. The omega-3 fatty acids found in tuna, a form of unsaturated fat, may have cardiovascular benefits, according to research on the fish’s nutritional value.
Ingredients
Any tuna in a can or jar will do in a sandwich. Just make sure to drain the water or oil prior to adding it to the tuna salad sandwich recipe components.
- 3 cans of high-quality tuna, weighing 5 ounces each, packed in water or olive oil, are required.
- Vegetables – add crunch, color, texture, and nutrition by chopping up cucumbers, celery, radish, and onions.
- Mint and parsley are chopped fresh herbs for a fantastic, refreshing flavor.
- Pickles, capers, or olives this tuna salad dish will benefit from the addition of pitted and sliced kalamata olives or a few drained capers for a wonderful saline and slightly salty flavor. Although this is a fairly Mediterranean practice, you can also finely cut some pickles if you’re not a lover of olives or capers.
- Lime juice and zest – add acidity to the dressing to brighten it and to help the tuna’s “fishiness” be more tolerable. If you’d prefer, you might substitute lemon juice and zest.
- Virgin extra olive oil
- Spices: sumac and red pepper flakes. Sumac gives the dressing color and a sharp citrus flavor that pairs well with the lime. Additionally, while adding red pepper flakes is optional, we do advise it. You only need a half teaspoon, so the heat will be extremely mild.
How To Make Tuna Salad?
Mayo, 1 lime’s zest, 1 1/2 limes’ juice, 1/3 cup extra virgin olive oil, 1/2 teaspoon sumac, and 1/2 teaspoon red pepper flakes (if you prefer it hot) should be combined in a bowl. To taste, add kosher salt and pepper. The best tuna salad should be combined. You’ll need three 5-ounce cans of tuna, so drain the liquid out of them and place it in a medium bowl. Add the minced herbs and vegetables, along with the pitted kalamata olives. Prepare the salad. Mix thoroughly after adding the mayo dressing to the components for the tuna salad. For around 30 minutes, cover and chill. Re-mix the salad to evenly spread the dressing just before serving.
How To Serve Tuna Salad?
That is a tuna salad and grilled cheese sandwich. Place a bit of cheese on the sandwich, butter the outside of the bread, and grill it in a pan for a few minutes or until the bread is crisp and golden and the cheese has melted. A tortilla could be used in a similar manner. Simply spread the cheese in the middle, cover it with the tuna salad, wrap it into a burrito, and seal it under the grill. There’s more, though: use flatbread or pita to make a wrap, and then include some greens, tomatoes, or cucumbers in slices.
In addition, you may add some other veggies to make it a complete salad on over the greens. When spread over celery sticks or served with crackers, the best tuna salad makes a straightforward mid-afternoon snack. For a nutritious lunch, you can also choose the right path and add a serving of tuna salad to your greens.
How To Store Tuna Salad?
For three to five days, leftover tuna salad can be kept in the refrigerator. To keep the tuna odors in and other refrigerator odors out, seal the container using a lid or plastic wrap. Make the dressing one day or two ahead of time and store it in a mason jar with a tight lid in the refrigerator. The vegetables can also be prepped the previous evening and kept in the refrigerator in sealed containers. In the refrigerator, this homemade tuna salad will last for about 3 days if it is stored in an airtight container. Just thoroughly combine everything before serving any leftovers.
Discover Our Other Salads
Piyaz Salad
Chicken Salad
Eggplant Salad
Greek Salad
Shephers Salad
Carrot Salad
Beet Salad
Potato Salad
Mama Fatma Salad
Purslane Salad
Ezme
Coleslaw
Spinach Salad
Pasta Salad
American Salad
