Tuna Salad / Salata de ton

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Posted By: Dan Petra
Posted In:  Salads
Page Views:  2149 views
Preparation Time:  10 minutes
Cooking Time:  5 minutes
Course: lunch/snacks


Other Info

servings: 2-4

Ingredients

U.S.

Ingredients

European

2 cans

Tuna fish

2 cans

1

Celery stalk

1

¼ c

Onion (minced)

38 g

To taste

Mayonnaise

To taste


Directions

Drain oil or water from tuna fish.

 2. Chop celery and onion.

 3. Mix together tuna, celery and onion in a small bowl.

 4. Add mayonnaise to taste.

                                              

Notes: Serve cold on bread/crackers, or make a tuna melt by putting on bread and topping with cheese before putting in the oven until the cheese melts. Tuna salad will keep refrigerated for a few days – store covered to avoid contamination. Tuna in water is a bit healthier than tuna in oil.

 

Variations: Add some fresh chopped herbs or green onion for more flavor. For greater variation, try adding 1 can garbanzo beans and French dressing or add a variety of vegetables and ½-1 Tbs mustard.

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