Tuna Salad / Salata de ton

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.