After opening the tuna, drain it using a mesh strainer to drain the liquid while chopping onions or celery (optional) and then squeeze off the extra liquid using a spoon. Then toss the lemon in first and allow the lemon to penetrate into the drained tuna.
Add the mayonnaise, chopped eggs, celery (if using), shallot, pickle relish (if using), the seasoning to the tuna fish.
Mix all ingredients to combine, breaking up any large chunks of tuna fish as you go. Add more mayo if you'd like smoother, creamier tuna salad. Taste and add more of any of the ingredients to taste.
Serve on bread or croissant with lettuce leaves or store in a covered container in the refrigerator for up to 5 days.
If you're feeling indulgent, add some pastrami or bacon (this is optional).
For Tuna Salad Variations:
1.) Use yogurt instead of mayo for a lighter salad.
2.) Use canned salmon or leftover chicken in place of the tuna.
3.) Add raisins, diced apples or dried fruit to the basic recipe.
4) Add diced fennel, shredded cabbage, diced cucumbers, or any other crunchy vegetable.
5.) Add a dash of turmeric, curry powder, paprika, chopped fresh herbs, or any other spice mix in your cupboard.
Calories: 85kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 157mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 1mg
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
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