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Textured Tuna Salad

This tuna salad explores how different prep methods transform its texture, ranging from flaky and tender to hearty and chunky. Main ingredients include canned tuna, red onion, celery, and creamy mayonnaise, all combined to create a dish with a satisfying mix of moist, flaky bites and crisp, crunchy elements. The final appearance is vibrant and inviting, with a balanced, well-coated surface that highlights the varied textures.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans canned tuna in olive oil drained
  • 1 small red onion finely diced
  • 2 stalks celery finely chopped
  • 3 tablespoons mayonnaise full-fat preferred
  • 1 teaspoon lemon juice fresh squeezed
  • 1 tablespoon capers rinsed
  • to taste salt and pepper for seasoning
  • a handful fresh parsley or dill finely chopped, optional

Equipment

  • Medium mixing bowl
  • Fork
  • Sharp Knife
  • Small spatula
  • Serving plate

Method
 

  1. Drain the canned tuna thoroughly and transfer it to a medium mixing bowl. Use a fork to gently shred or chunk the tuna depending on your preferred texture, feeling it break apart softly as you go.
  2. Add the finely diced red onion to the tuna. Mix gently with the fork, allowing the onion to distribute evenly and release its sharp aroma.
  3. Stir in the finely chopped celery, folding it into the mixture. For extra crunch and flavor, toast the celery slices in a dry pan over medium heat until slightly browned, then add them to the bowl and mix.
  4. Spoon in the mayonnaise gradually, folding it in gently to coat the ingredients without breaking apart the tuna too much. Squeeze in the fresh lemon juice for brightness and mix until the salad is creamy and evenly coated.
  5. Add the rinsed capers and chopped herbs if using. Taste the mixture and season with salt and pepper as needed, folding everything together to incorporate the flavors fully.
  6. Let the tuna salad rest for about 10 minutes at room temperature to allow flavors to meld and the textures to settle. Serve on a plate, garnished with extra herbs or a lemon wedge if desired.

Notes

For a chunkier texture, avoid shredding the tuna too finely. Toasting the celery adds a smoky crunch, but raw works fine too. Adjust mayonnaise and lemon to your preferred creaminess and brightness.