My Favorite Tuna Salad
There’s no hard and fast rule: after all, this is a salad. It’s pretty hard to mess it up. Like I said before, mayo haters can use a nice, tangy Greek yogurt. I’d steer clear of fat free variety as it gets watery. Also, you’re not absorbing any calcium that way. If you don’t have apples on hand, a nice, firm pear will do, but a mushy one will not offer much crunch. Celery can be omitted. And if you prefer shallots to onions, by all means go ahead. Use your best olive oil – a little goes a long way – and I prefer a peppery one from Sicily to a milder one from, say, Tuscany or beyond. Be sure to not forget acid. Lemon juice doesn’t seem to go well here (and this is from a lemon lover), but a nice, bright vinegar (sherry, red wine) will do the trick. Be careful with salt at first: tuna is salty on its own and you can always add more later. Oh, and while we’re on the topic of tuna, try to get the best tuna you are able to, and make sure it’s oil, not water, packed. It makes all the difference.
1 can oil-packed tuna
1/4 apple, chopped
1/2 stalk celery, chopped
3 tablespoons chopped red onion
2 tablespoons golden raisins
1 tablespoon pine nuts, toasted, if you like
1 tablespoon extra-virgin olive oil
1 tablespoon mayonnaise
2 teaspoons sherry vinegar, plus more to taste
Pinch of fine sea salt, plus more to taste
Freshly ground black pepper
Celery leaves for garnish
Toasted bread, optional
In a medium bowl, add all the ingredients and mix until well-combined. Eat immediately, with toast or without.
Serves 1 or 2 depending on hunger level.