MY MOTHER'S TUNA SALAD
This is Julia Reed's favorite tuna salad, the one she subsisted on for years as a child, eaten with a fork straight out of a container in her mother's refrigerator. It's an unfussy thing that is exactly suited to be layered between two pieces of white bread - toasted, if you must - and then eaten at the kitchen table, or, after summer ends, at the lunchroom table. The ingredients are simple and easily acquired, and be sure to use real mayonnaise.
Provided by Julia Reed
Categories main course, side dish
Time 10m
Yield About 3 cups
Number Of Ingredients 11
Steps:
- Drain the tuna, place it in a bowl and break it up with a fork. Add 1/4 cup of mayonnaise and blend well. Mix in the remaining ingredients, and add the rest of the mayonnaise. Check for celery salt, Season-All, salt and pepper. This is better if it sits at least one hour before serving.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 15 grams, Carbohydrate 4 grams, Fat 19 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 3 grams, Sodium 385 milligrams, Sugar 2 grams
MY ACCORDIN TUNA SALAD
I found myself needing to make lunch today with things that were already "in use" in the fridge. Feel free to add things according' to what you have in the fridge.
Provided by Annacia
Categories Tuna
Time 7m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Make a bed with the baby lettuce.
- Place roughly flaked tuna on top of the lettuce.
- Put the tomato and onion on top of tuna.
- Top it with the olives.
- Squeeze lemon wedge and drizzle with olive oil to taste.
- Use salt and pepper if desired.
Nutrition Facts : Calories 112.5, Fat 3.5, SaturatedFat 0.7, Cholesterol 27.3, Sodium 351.3, Carbohydrate 4.1, Fiber 1.4, Sugar 1.4, Protein 16.2
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