source: American Test Kitchen
Ingredients: Make about 2 cups, enough for 4 sandwiches
3 (5 ounce) cans solid white albacore tuna packed in water
¼ cup minced onion
2 tablespoons olive oil
2 teaspoons lemon juice
½ teaspoon sugar
Salt and pepper
½ cup plus 2 tablespoons mayonnaise
1 celery rib, minced
- Place tuna in fine mesh strainer and press dry with paper towels. Transfer to medium bowl and mash with fork until finely flaked. Microwave onion and oil in small bowl until onion begins to soften, about 2 minutes. Cool slightly, about 5 minutes. Combine onion mixture, lemon juice, sugar, ½ teaspoon salt, and ½ teaspoon pepper with tuna and let sit for 10 minutes.
- Stir mayonnaise and celery into tuna mixture. Season with salt and pepper to taste and serve. (salad can be refrigerated for up to 1 day)
Tuna Salad with Sweet Pickle and Egg
Add ¼ cup sweet pickle relish to tuna with cooked onion mixture in step 1. Stir 2 chopped hard cooked eggs into salad in step 2.
Tuna Salad with Lemon and Dill
Increase lemon juice to 1 tablespoon. Add 1 tablespoon minced fresh dill and ½ teaspoon grated lemon zest to tuna with cooked onion mixture in step 1. End.