When I don't have much food or time to cook, there's always a jar of tuna, eggs and celery at home, so let's make a salad! The trick in Tuna salad is the texture in our mouth. This salad on a piece of good bread can be the perfect treat for lunch or dinner.
Adding celery to your tuna salad gives it a beautiful color, fresh flavor and a satisfying crunch with every bite.
WHAT YOU NEED
- 1 jar of Tuna filets in Olive Oil (I use "Tonnino" Pole&Line tuna filets in olive oil)
- 5 stalks of celery
- 2 tbsp chopped chives
- ½ a lemon, juiced
- 2 tbsp mayonnaise
- 1 tsp dijon mustard
- 4 hard boiled eggs
- ¼ cup capers or kosher pickles
- salt & pepper to taste
HOW TO MAKE
- In a bowl, add the tuna filets and break them into small shredded pieces with a fork.
- Chop the celery stalks very thinly and add to the tuna bowl with the chives, lemon juice, mayonnaise, and dijon mustard.
- Peel the hard boiled eggs. Smash or grate them into the bowl.
- Add the capers or kosher pickles and mix with salt and pepper to taste. Just be careful with the salt because the capers are already very salty.
