Super simple moist tuna salad with pickles and red onion. This salad can easily be adjusted to your taste. Spread out on a sandwich and you got yourself a delicious lunch!
One of my goals in life is to eat homemade as much as possible. Now, I’m not much of a fan “TV-dinners”, because they’re usually really salty and not that flavorful. But when I have a busy schedule, it’s really easy to be tempted by microwave or frozen food (lunch and dinner). So whenever I’m not at work, I try to eat a homemade lunch in addition to homemade dinner. Last week I decided to make this super simple tuna salad. This homemade tuna salad is so much better than the store-bought stuff, because you can control the amount of mayonnaise. I don’t know about you guys, but I feel like store-bought tuna salad contains more mayonnaise than tuna… Might as well eat a jar of mayonnaise, right? ^^”
My basic tuna salad contains just a few simple ingredients:
- Red onion
The best part about making homemade tuna salad is that you can control all the ingredients you add. For example, my salad doesn’t contain a lot of mustard, because I don’t really like a strong mustard favor (and I’m not much of a mustard fan in general hehe..). However, if you love the flavor of mustard add a couple of extra teaspoons. And if you completely dislike one of the ingredients, you can totally leave it out. On the other side, you can also add more ingredients. My favorites are sweetcorn and peas. (But I didn’t have it on hand.) Really, do Whatever.You.Like. I really don’t see any readon to buy tuna salad anymore 😛
To make the sandwich, spread a thick layer of tuna salad on a slice of bread and top it with some fresh veggies. I added Romaine lettuce and slices of juicy tomato. Yum! One of the best easy homemade lunches if you ask me. Pure indulgence 😉
Do you like your tuna salad with a lots or little mayonnaise?
- 2 cans tuna in water (300 g net weight)
- 90 g pickles, cubed
- 1 red onion, chopped
- 3-4 Tbsp mayonnaise
- 1-2 tsp mustard
- 2 Tbsp parsley
- salt to taste
- Drain the water from the tuna and squeeze out as much of the water as possible.
- In a large bowl, mix the tuna with the pickles, onions, mayonnaise, mustard and parsley.
- Add salt to taste.
- Put the salad in the fridge for at least 2 hours to let the flavors infuse.
- Serve on a sandwich with fresh vegetables.