Wednesday, June 8, 2011

Perfect No Frills Tuna Salad

My step-dad devised this recipe for tuna salad. This is great if you want a protein-packed nutritious food. Of course it can be eaten on a sandwich (he likes it on toast) but I prefer it on multigrain saltine crackers.


1 12 oz can chunk white tuna in water
1 12 oz can light chunk tuna in water
approx. 1/2 cup mayo
approx. 1/2 cup diced yellow onion

1. Open tuna cans and drain out all the water. Fend off suddenly very interested cats.

2. Empty both tuna cans into a large bowl. Break up chunks with fork. Optional: place cans on floor for aforementioned cats to lick clean before recycling.

3. Begin adding mayo about a tablespoon at a time, stirring & mashing the mixture as you go. The mayo is subjective. We like to use as little as possible to get a good texture without it being too mushy.

4. Once the tuna and mayo is at a texture you like, add onion. I use the pre-diced stuff because I hate cutting onions. This is also a great time to use up any left over onion you might have in the fridge from recipes you made earlier in the week. I just kind of eyeball it. Mix in the onion.

Voila! No salt or pepper necessary, and no silly celeries or anything chopped in there. You're welcome to add those if you're into that sort of thing (eww). For example, when I use this to make a sandwich for my boyfriend, I add a few spoonfuls of relish to the mixture. This recipe makes enough for me to have several lunches, and has very few calories depending on how much mayo you put in.

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