Tuna Salad

I’m not a big fan of celery – it’s something I never buy. But on a recent trip to the grocery store, I decided to buy a whole bundle of celery – mainly because it was on sale, and I occasionally make a point of buying something that I don’t eat often.

What does this have to do with tuna salad? While I don’t enjoy celery on its own, I do like chopped celery in tuna salad – but it’s not something I normally do at home since I don’t buy celery.

So the next day, I decided to make a simple tuna pasta salad using whatever ingredients I had on hand – pasta (about 1 cup uncooked), 1 can of tuna, 1 celery stalk (finely chopped), mayonnaise (about 3 heaping tbsp.) and a dash of pepper. It was simple, yet delicious – and even tastier the second day.

In fact, I enjoyed it so much, just a few days later I decided to make tuna salad again. This time I added a teaspoon of prepared mustard, and made a tuna sandwich rather than pasta. Again, it was even better the next day.

If you’d like an exact recipe to follow, here’s an easy tuna salad recipe similar to my tuna salad – use it as is, or use it as a guideline to create your own version of tuna salad.

Tuna Salad (www.foodnetwork.com/recipes/food-network-kitchen/tuna-salad-recipe)


Total prep time: 15 min.

Yield: 3 to 4 servings.


Two 6-ounce cans white meat tuna packed in water, drained

2 tablespoons minced celery

2 tablespoons minced red onion, soaked in cold water

1 teaspoon minced flat-leaf parsley

1/3 cup prepared mayonnaise

1 tablespoon whole-grain mustard

Freshly ground black pepper

Freshly squeezed lemon juice (optional)


In a small mixing bowl break up the tuna with a fork. Toss with the celery, onion, and parsley. Add the mayonnaise, mustard and season with pepper, to taste. Stir to combine. Add lemon juice, to taste, if using.

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