Ingredients with Measurements:
- 2 cans of tuna, drained
- 4 hard-boiled eggs, chopped
- 1/4 cup of mayonnaise
- 1/4 cup of plain Greek yogurt
- 1 tablespoon of Dijon mustard
- 1 tablespoon of lemon juice
- 1/4 teaspoon of garlic powder
- Salt and pepper to taste
- 1/4 cup of chopped celery
- 1/4 cup of chopped red onion
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Mixing bowl
- Spoon or spatula
- Cutting board
- Knife
Step-by-step instructions:
1. In a mixing bowl, combine the drained tuna, chopped hard-boiled eggs, mayonnaise, Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Mix well until all ingredients are well combined.
2. Add the chopped celery, red onion, and fresh parsley to the mixing bowl. Mix well until all ingredients are evenly distributed.
3. Taste the salad and adjust the seasoning if necessary.
4. 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:
- Serve chilled
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 230
- Fat: 14g
- Carbohydrates: 5g
- Protein: 22g
Substitutions for ingredients:
- You can use canned salmon instead of tuna.
- You can use sour cream instead of Greek yogurt.
- You can use yellow mustard instead of Dijon mustard.
- You can add chopped pickles or capers for extra flavor.
Variations:
- You can add chopped apples or grapes for a sweet and crunchy twist.
- You can add chopped bacon or ham for a meatier version.
- You can add chopped avocado or cucumber for a refreshing touch.
Tips and tricks:
- Make sure to drain the tuna well to avoid a watery salad.
- Use fresh herbs for a more vibrant flavor.
- You can serve the salad on a bed of lettuce or in a sandwich.
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the salad in a bowl or on a plate.
- Garnish with extra parsley or chopped green onions.
Garnishes:
- Chopped parsley
- Chopped green onions
- Sliced tomatoes
Pairings:
- Serve with crackers or bread.
- Serve with a side of fruit or vegetables.
Suggested side dishes:
- Fresh fruit salad
- Roasted vegetables
- Potato chips
Troubleshooting advice:
- If the salad is too dry, add more mayonnaise or Greek yogurt.
- If the salad is too wet, drain the tuna more thoroughly.
Food safety advice:
- Make sure to cook the eggs thoroughly before adding them to the salad.
- Keep the salad refrigerated until ready to serve.
Food history:
- Tuna and egg salad is a classic American dish that has been around for decades.
Flavor profiles:
- Savory, creamy, tangy
Serving suggestions:
- Serve as a main dish or as a side dish.
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