Like I mentioned in my Egg Salad post, my husband is working from home more and needs easy yet satisfying lunches to keep him fueled during the day. Besides the egg salad, I have been making him tuna salad quite a bit. This is definitely his version of tuna salad, as he prefers some crunchy vegetables in it (as well as more mayonnaise than I would like!).
(When I make tuna for myself, I actually normally don’t even use mayo. Shocking, I know. My secret is relish. It moistens everything up and adds a sweetness to counter the salty tuna. I love it just like that!)
The best part about tuna salad is how quick it is to make. You can make enough to make 4 sandwiches in a matter of minutes. I love to use it to make tuna melts, which was my favorite lunch in college (with extreme garlic fries!). Just toast some bread, add the tuna, top it with a slice of cheese, and put it under the broiler to warm the tuna and melt the cheese. Yum!
Start with the tuna…
- Open 2 cans of tuna. (I prefer solid white tuna packed in water, not oil.)
- Use a fork to break up the large chunks of fish.
- Finely dice 2 stalks of celery.
- Carefully dice 10 baby carrots (or 2 regular carrots).
- Add the celery and carrot to the tuna.
- Stir to combine.
- Add a couple of heaping tablespoons of sweet relish.
- Mix well.
- Add 1 large tablespoon of mayonnaise (or more if you prefer a wetter tuna).
- Stir until the mayo is fully incorporated.
- Season with pepper, to taste. (No need for salt!)
- Stir one last time.
Serve between two slices of your favorite bread.
- 2 cans tuna, white chunk meat packed in water
- 2 small stalks celery, finely diced
- 10 baby carrots, finely diced
- 2 heaping tablespoons sweet relish
- 1 heaping tablespoon mayonnaise
- ground black pepper
- 8 slices of bread (if making sandwiches)
- Combine the tuna, celery, carrots, relish, and mayonnaise in a bowl.
- Mix well.
- Season with pepper, to taste.
- Mix again.
- Serve on bread as a sandwich or by itself.