Simple Tuna Salad
Recipe: #37851
December 01, 2021
Categories: Salads, Fish/Seafood Salad, Mexican, Fresh Tomatoes more
"The original version had white part of leeks shaved I'm doing green onion"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (164.9 g)
- Calories 378.4
- Total Fat - 10.9 g
- Saturated Fat - 1.8 g
- Cholesterol - 16.1 mg
- Sodium - 613 mg
- Total Carbohydrate - 59.2 g
- Dietary Fiber - 7 g
- Sugars - 1.9 g
- Protein - 12.8 g
- Calcium - 19.5 mg
- Iron - 1.3 mg
- Vitamin C - 4.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cook pasta al dente in heavily salted water
Step 2
Drain
Step 3
Add rest of ingredients
Step 4
May need more mayonnaise
Step 5
Season to taste
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the tuna, make sure to choose a variety that is packed in water, not oil.
- For a more flavorful tuna salad, use a variety of olives such as kalamata, green, and black.
- Substitute frozen peas for the corn - Peas are a great source of fiber and provide a crunchy texture to the salad. They also provide a slightly different flavor than the corn.
- Substitute olive oil for the mayonnaise - Olive oil is a healthier alternative to mayonnaise and is a great way to add flavor to the salad without adding extra fat and calories.
Southwestern Tuna Salad Cook the pasta al dente in heavily salted water. Drain. Add the corn, tomato, black olives, and cilantro instead of the green onions. Replace the mayonnaise with a combination of sour cream and salsa. Replace the tuna with black beans. Add a sprinkle of chili powder, cumin, and garlic powder. Season to taste.
Grilled Asparagus with Lemon: This simple side dish pairs perfectly with the Simple Tuna Salad, adding a bright flavor and a crunchy texture. Grilling the asparagus brings out its natural sweetness, and a squeeze of lemon adds a zesty finish.
Roasted Potatoes with Herbs: Roasted potatoes are a classic side dish that pairs wonderfully with the Simple Tuna Salad. The potatoes are roasted with a blend of herbs and spices, giving them a delicious flavor and a crispy texture. They are the perfect accompaniment to the salad, adding a comforting and hearty element.
FAQ
Q: How much mayonnaise should I use?
A: Start with 1/2 cup of mayonnaise and adjust to taste. You may need to add more mayonnaise if the salad is too dry.
Q: How long should I refrigerate the mayonnaise?
A: Once opened, store mayonnaise in the refrigerator and use within 2 to 3 months. Unopened mayonnaise can be stored in the pantry for up to 1 year.
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Fun facts:
The origin of tuna salad is believed to have come from the ancient Romans, who used to mix tuna with olive oil and spices.
Tuna salad is one of the favorite dishes of former US President George W. Bush, who is known to eat it for lunch.