Tuna salad calories 1 cup

Tuna salad is a light meal and basic modern amenities. Made with some ingredients that easily equate to canned tuna, mayonnaise, onions and celery, it’s the right mixture of creamy and crunchy. Serve this in a sandwich, wrap it in lettuce, or tuck it into an avocado half for a nutritious lunch. As a child, this recipe was often packed by my mother for variable lunches. And as an adult, I usually eat it wrapped in lettuce, sandwiched between gluten-free bread or served with my flaxseed crackers. I also love the avocado stuffed tuna for a delicious, low-carb lunch – it’s the perfect treat. So, in case you get caught during lunch, this main recipe preparation will surely come in handy.

Tuna Salad Substances

Read more: Calories in 4 oz potato salad All you want for this recipe are a few key ingredients.

• Canned tuna: I like wild tuna in cans with water, however any option works.
• mayonaise: It’s your cream binder. Use store-bought or homemade mayonnaise – it’s that simple!
• Celery: For that contemporary crunch with every chew.
• Purple Onion: Diced purple onions always give the right salinity.
• Parsley: Several tablespoons of modern herbs really make this tuna salad recipe perfect.
• Dijon Mustard: 1/2 tbsp
• Salt and pepper: Style

How to make Tuna Salad

To get started, you must drain your tuna. After lowering the lid with a can opener, press the lid toward the tuna and tilt the can to empty all the liquid out of the sink. Remove the lid and place the tuna in a medium-sized bowl. add mayonnaise, celery, red onion, parsley and dijon mustard into the bowl. Use a fork to lump the whole batch together, while breaking up any giant tuna dishes. Season with salt and pepper to style – done!

Tuna Salad Variations

Not a fan of mayonnaise or want a bolder taste? Here are a few options to add some depth to this recipe.

• Replace mayonnaise with regular yogurt or Greek yogurt for a lighter, creamier choice.
• Use mashed avocado if you want to eliminate the mayonnaise.
• Add broccoli rice and instantly transform into a broccoli tuna salad.
• Add the dried fruit equivalent of raisins, or diced fresh apples.
• Make it even more crispy by adding chopped cucumber or cabbage.
• Spice it up with a little curry powder, various spice blends, or chopped herbs.
• Squeeze the lemon juice while you’re mixing for a fresher taste.

What’s With Tuna Salad?

Read more: How to cook spring rolls

• Sandwich: Make it into a sandwich with a layer of lettuce and tomatoes.
• Wrap: Flip right into a wrap with my tapioca cake.
• Lettuce wrap: Use avocado lettuce leaves for a gentler, low-carb choice.
• Stuffed avocado or tomato: Stuff in half an avocado or half a tomato.
• Dip, submerge: Serve with crackers or fries.

How Long Is The Last Tuna Salad?

Tuna salad tastes perfect when eaten contemporary, however it can be keep in fridge for 3-4 days. Since this dish has fish and mayonnaise, don’t let it sit on the stovetop for too long at room temperature. Simply place the salad in the freezer and retail store within 2 months. Simply observe that after you have defrosted it in the refrigerator, drain off any excess liquid as soon as possible. Then give it combo earlier than consumed.

Tuna Salad Recipe Video

While this recipe is easy to follow every time, it will help you watch a quick video (and brainstorm some ideas). Give it a watch below!Read more: Does washing salad remove listeria bacteria

Very simple salad recipe

• Hen Salad (the best ever!)
• Egg salad
• Smoked salmon salad, avocado and arugula
• Traditional potato salad
• Lentil salad with cucumber
• Cabbage lettuce
• Greek salad

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