Tuna Salad / Salata de ton
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Preparation Time: 10 minutes
Cooking Time: 5 minutes
Course: lunch/snacks
Other Info
servings: 2-4Ingredients
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.