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Tuna Salad
Classic lunch, perfectly balanced. Not too dry, not too wet.
Ingredients
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- 2 cans 5oz tuna, drained
- ¼ cup mayonnaise
- 1 tbsp Dijon mustard
- 2 stalks celery, finely diced
- 2 tbsp red onion, minced
- 1 tbsp lemon juice
- Salt and pepper to taste
- Optional: dill, capers, relish
Instructions
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- Drain tuna well and flake into a bowl.
- Add mayo, mustard, celery, onion, and lemon juice.
- Mix gently—don't mash the tuna to paste.
- Season with salt and pepper.
- Serve on bread, crackers, or over greens.
Notes
- Good tuna matters: Try olive oil-packed for richer flavor.
- Drain well: Wet tuna = watery salad.
- Variations: Add chopped pickle, fresh dill, or a pinch of curry powder.
Adapted from Serious Eats