Ingredients with Measurements:
- 2 cans of tuna, drained
- 1/2 cup of mayonnaise
- 1/4 cup of chopped celery
- 1/4 cup of chopped red onion
- 1 tablespoon of lemon juice
- Salt and pepper to taste
Special equipment needed:
- Mixing bowl
- Mixing spoon
Step-by-step instructions:
1. In a mixing bowl, combine the drained tuna, mayonnaise, chopped celery, chopped red onion, and lemon juice.
2. Mix all the ingredients together until well combined.
3. Season with salt and pepper to taste.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Time:
Preparation time: 10 minutes
- Refrigeration time: 30 minutes
Temperature:
- Refrigerate at 40°F or below.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 250
- Total fat: 20g
- Saturated fat: 3g
- Cholesterol: 40mg
- Sodium: 400mg
- Total carbohydrates: 3g
- Dietary fiber: 0g
- Sugars: 1g
- Protein: 15g
Substitutions for ingredients:
- Canned chicken or salmon can be substituted for the tuna.
- Greek yogurt can be substituted for the mayonnaise.
Variations:
- Add chopped pickles or relish for a tangy flavor.
- Add chopped hard-boiled eggs for added protein.
- Add chopped apples or grapes for a sweet and crunchy texture.
Tips and tricks:
- Drain the tuna well to avoid a watery salad.
- Use a fork to flake the tuna into small pieces.
- Use fresh lemon juice for the best flavor.
Storage instructions:
- Store the tuna salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Tuna salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the tuna salad on a bed of lettuce or in a sandwich.
Garnishes:
- Sprinkle chopped parsley or chives on top of the tuna salad for added color and flavor.
Pairings:
- Serve with crackers or toasted bread.
Suggested side dishes:
- Potato chips or French fries.
Troubleshooting advice:
- If the tuna salad is too dry, add more mayonnaise or lemon juice.
Food safety advice:
- Keep the tuna salad refrigerated until ready to serve.
- Do not leave the tuna salad at room temperature for more than 2 hours.
Food history:
- Tuna salad has been a popular dish in the United States since the 1950s.
Flavor profiles:
- The tuna salad has a creamy and tangy flavor.
Serving suggestions:
- Serve the tuna salad as a sandwich or on a bed of lettuce.
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