Simple and Tasty Tuna Salad
This tuna salad recipe is a savory twist on the classic, featuring a blend of scallions, salt, and pepper. Enjoy it on a tuna melt with cheese, or simply on toast with lettuce and tomato.
This tuna salad recipe is a savory twist on the classic, featuring a blend of scallions, salt, and pepper. Enjoy it on a tuna melt with cheese, or simply on toast with lettuce and tomato.
- Carbohydrate 1.393069375 g
- Cholesterol 78.6646875 mg
- Fat 32.994050625 g
- Fiber 0.489156232118607 g
- Protein 22.2082 g
- Saturated Fat 14.13671375 g
- Serving Size 1 1 Serving (145g)
- Sodium 547.82275 mg
- Sugar 0.903913142881393 g
- Trans Fat 13.295545625 g
- Calories 392 calories
Step-by-step
- Flake tuna in medium bowl.
- Add scallions.
- Sprinkle with salt and pepper and mix.
- Add about 1/4 cup mayo, just enough to make it a consistency you like.
- Some times I toast half a bagel, layer with tuna tomato and cheddar and broil until melted.
- Or serve on hearty wheat toast with lettuce and tomato.
Substituting canned oil-packed tuna for the water-packed variety changes the moisture level and fat distribution significantly, requiring a reduction in mayonnaise to prevent a greasy texture. Canned albacore packed in oil absorbs less external fat than water-packed fish, so adjust the binder by starting with two tablespoons instead of the standard quarter cup.
Combining the flaked fish, sliced scallions, and seasonings yields a mixture that keeps safely in an airtight container in the refrigerator for up to two days, provided the internal temperature remains below 40 degrees Fahrenheit. Storing the components without added mayonnaise extends this window by twenty-four hours, allowing home cooks to mix fresh batches on demand rather than letting dressed fish sit too long.
Transforming chilled leftovers into a hot melt requires careful heat control under a broiler set to high, positioning the bread rack exactly six inches from the heating element to melt the cheese before the toast burns. When a standard oven broiler is unavailable, pressing the assembled sandwich in a preheated cast-iron skillet over medium-low heat achieves comparable cheese melting without scorching the bread.
Retaining crisp textures in second-day servings depends entirely on keeping wet vegetables like tomatoes and lettuce separate from the protein until the exact moment of consumption. Draining the tuna thoroughly through a fine-mesh sieve before mixing eliminates excess liquid that would otherwise make toast soggy during storage.
