Canned tuna is and always will be a pantry staple in my book, regardless of what controversies exist out there. As a student, I’m always on the lookout for fillers or a quick protein source when I can’t be bothered to turn on my oven. This easy tuna salad recipe requires no more than five ingredients, or five minutes of your time, yet still provides nutrition and satisfaction with each bite.
Unlike a classic tuna salad with celery or red onions, I decided to keep mine extra simple. I believe you should decide what to top it off with – whether that’s celery, carrots, tomatoes, or red onions. Take this recipe as a base for your tuna salad. I also used a homemade mayonnaise and almost caught myself eating the entire bowl. To me, the mayo is the key ingredient, so if that’s all your fridge has got to offer, then mix in a couple spoonfuls and call it a day.
Easy Tuna Salad
Ingredients
Instructions
Drain your can of tuna and scrape into a bowl.
Chop your scallions and add into the bowl.
Squeeze 1/2 a lemon.
#SpoonTip: Grate some of the lemon zest if you want more lemon flavour but don’t have any more juice to squeeze.
Add a pinch of salt and pepper.
At this point you should give it a mix and taste to see if you need or want more lemon, salt or pepper.
Add your mayo and mix well. Taste once more and season as desired, or leave it as is. Mine was just right.
Assemble on toasted bread and top it off with whatever veggies you like: cucumber, tomato, bell pepper, or plain and simple.
Now that you’ve mastered the simple art of the tuna salad, it’s time to upgrade: add in fruit and nuts, or every single spice in your pantry. That is, if you’re not making it as your last meal before your next grocery trip. Regardless of your situation, you can be sure you won’t be left with a sad desk lunch after enjoying this dish.