Fresh from the Field: Our Favorite Summer Salad
Right now, a classic tuna salad sandwich is all I’m after. That means canned tuna, mayo, celery, lemon juice, and if you like, red onion. Period. Slather it on some good bread and I’m that happy camper again. In fact, I’m taking my sandwich out to the back porch to eat in the sunshine.
Ingrédients
- 1 (5-ounce) can tuna packed in water
- 1 rib celery, diced
- 3 tablespoons mayonnaise
- 1 teaspoon red onion, finely chopped
- 1 teaspoon lemon juice
- Pinch salt
- Pinch black pepper
Méthode
- Drain the tuna: Open the can and hold it over the sink. Tilt the can and press on the lid to allow the water in the can to drain.
- Mix the tuna salad ingredients:In a bowl, break the tuna up with a fork. Add the celery, mayonnaise, onion, lemon juice, salt, and pepper. Stir to combine. Taste and adjust the seasonings to your liking. Cover and chill or use immediately.
- Serve how you like it:Spoon tuna salad onto slices of bread to make a sandwich, scoop onto crackers for a snack, or serve it atop a bed of salad greens for a healthy meal.