Tuna Salad-How to Make
Introducing tasty tuna salad recipe with low mercury tuna, mayonnaise, avocado & a variety of fresh veggies. This will be your most demanding salad for dinner nights. Every time Best Tuna Salad recipe comes together beautifully just in minutes. WOW!
Tuna Salad-How to Make
Quick Recap:
Step 01- Stir dressing
Step02-Cutting
Step 03-Mixing & enjoy!!
Prep Time 10minutes
Cook Time minutes
Total Time 10minutes
Serves 4 person
Ingredients:
- 3 cans tuna (drained excess water and flaked)
- 1 small cucumber(cubed)
- 1 large tomato(cubed)
- 2 large celery stalks(finely sliced and diced)
- 3 medium avocados (diced/mashed)
- 1 small red onion (thinly sliced)
- 1/4 cup chopped fresh cilantro/parsley
- 1 cup mayonnaise
- 1 tsp lemon juice
- 2 tsp extra virgin olive oil
- salt to taste
- Ground black pepper to taste
Instructions:
Step 01- Stir dressing
In a small bowl mix mayo, salt, ground black pepper, lemon juice, olive oil. Mix until all ingredients are incorporated with each other.
Step02- Cut veggies
Wash veggies properly with water & vinegar mixture. Strain excess water.
Rinse canned water & flecks tune with a fork. Cut all veggies & herbs as per personal choice.
Put them in a bowl.
Step03-Mixing:
In a large, enough bowl put all your veggies & herbs. Mix all. Then put flaked tuna & mix lightly. Topped with dressing & mix well. It`s ready to serve.
Spread freshly made Tuna Salad in bread, sprinkle some parsley &
E N J O Y!!
More Seafood Recipes:
Tips & Tricks:
- tuna salad how to make ingredients are customized. You can use the recipes' ingredients or add more like, radish, carrots, lettuce, apple, olives.
- Mayonnaise can be substituted with yogurt. If you are using yogurt then make sure to drain curd water.
- Feta, mozzarella scumbled add more tastes.
- I think hard-boiled eggs topped with freshly cracked black pepper tastes better.
- For a basic or dairy-free salad dressing only use vinegar & some honey.
- Bread
- Sandwich
- Lettuce leaves
- As a dip with crackers, chips
- Stuffing in Wrap, pita pockets, Avocado
Storage Tips:
Leftover Tuna salad can be stored in the fridge for 6-8 hours.
It`s not a perfect freezer-friendly recipe. To make ahead of time, assemble all veggies & herbs in a bowl covered with a kitchen towel up to 24 hours in advance. Put the dressing just before serving, otherwise, it will become quite soggy & watery.
Nutrition:
Per serving-
Calories: 147
Sugar: 6g
Sodium: 400mg
Fat: 8.8g
Saturated Fat: 1.6g
Carbohydrates: 12g
Fiber: 3.4g
Protein: 8g
Cholesterol: 8mg
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