Ingredients with Measurements:
- 2 cans of tuna, drained
- 2 cups of chopped celery
- 1/2 cup of chopped red onion
- 1/4 cup of chopped fresh parsley
- 1/4 cup of mayonnaise
- 1/4 cup of plain Greek yogurt
- 1 tablespoon of Dijon mustard
- 1 tablespoon of lemon juice
- Salt and pepper to taste
Special Equipment Needed:
- Mixing bowl
- Mixing spoon
- Cutting board
- Knife
Step-by-Step Instructions:
1. In a mixing bowl, combine the drained tuna, chopped celery, chopped red onion, and chopped fresh parsley.
2. In a separate mixing bowl, whisk together the mayonnaise, plain Greek yogurt, Dijon mustard, and lemon juice until well combined.
3. Pour the dressing over the tuna mixture and stir until everything is evenly coated.
4. Season with salt and pepper to taste.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: N/A
Temperature:
- Refrigerate for at least 30 minutes before serving.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 220
- Total fat: 10g
- Saturated fat: 2g
- Cholesterol: 50mg
- Sodium: 450mg
- Total carbohydrates: 7g
- Dietary fiber: 2g
- Sugars: 3g
- Protein: 25g
Substitutions for ingredients:
- Canned salmon or chicken can be substituted for the tuna.
- Chopped green onions or shallots can be substituted for the red onion.
- Sour cream or plain yogurt can be substituted for the Greek yogurt.
Variations:
- Add diced apples or grapes for a sweet twist.
- Mix in some chopped nuts, such as almonds or walnuts, for added crunch.
- Use different herbs, such as dill or chives, for a different flavor.
Tips and Tricks:
- Drain the tuna well to prevent the salad from being too watery.
- Use a good quality mayonnaise for the best flavor.
- Adjust the amount of dressing to your liking.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- This salad is best served cold and does not need to be reheated.
Presentation Ideas:
- Serve the salad on a bed of lettuce or mixed greens.
- Garnish with additional chopped parsley or a lemon wedge.
Garnishes:
- Chopped parsley
- Lemon wedges
Pairings:
- Serve with a side of crusty bread or crackers.
Suggested Side Dishes:
- Fresh fruit salad
- Grilled vegetables
- Roasted potatoes
Troubleshooting Advice:
- If the salad is too dry, add more dressing.
- If the salad is too watery, drain the tuna more thoroughly.
Food Safety Advice:
- Keep the salad refrigerated until ready to serve.
- Do not leave the salad out at room temperature for more than 2 hours.
Food History:
- Tuna salad has been a popular dish in the United States since the early 20th century.
Flavor Profiles:
- This salad is savory and slightly tangy, with a crunch from the celery.
Serving Suggestions:
- Serve as a light lunch or dinner.
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