Tuesday, August 23, 2011
Most people, when they think of tuna salad, think of a mush of tuna, mayo, relish, and spices. Mine is more of a salad which happens to have tuna in it, with a mayonnaise dressing. You don't get this pretty confetti look by mashing stuff together.
You'll also notice the complete lack of added salt. Celery is salty. Even tuna packed in water has about 10% daily value of salt. Onions and bell peppers don't contain as much salt, but their flavor takes its place.
Whenever I can get away with it, I use Smart Beat spread instead of real mayo. It's basically whipped corn starch, but you can't taste the difference in a composed salad or deviled eggs. It probably doesn't hold up as a sandwich spread if you're used to real mayo.
10 oz (2 cans) or 1 12-oz can albacore tuna in water
4 stalks green onion
2 ribs celery
1 small red bell pepper
1/4 C mayonnaise
pepper to taste
1. Open cans and set tuna in a sieve to drain.
2. Finely chop green onions. Split celery ribs in half and cut crosswise into 1/4" pieces. Cut bell pepper into strips, then dice into pieces the same size as the celery.
3. In a bowl, toss together vegetables. Add tuna and distribute evenly, breaking up larger chunks of fish.
4. Stir in mayo until combined. It does not need to stick together completely. Season with pepper to taste. Chill until ready to serve.
Difficulty rating π