Not So Basic Basic Tuna Fish Salad

What’s so special about this Not So Basic Basic Tuna Fish Salad recipe? Nothing and everything.

I love a good tuna fish salad sandwich, but I will NEVER order one at a restaurant or eat one at someone’s house. Something about not knowing how it is made, when it was made and knowing that it probably grew skin at some point turns me off.

Nevertheless I love a tuna fish salad sandwich at home. It’s easy to make and healthy-ish - emphasis on the ish. I like mine to mask the bland flavor of canned tuna but not make you forget that it’s there. What I’m trying to say is the tuna fish is not swimming in too much mayonnaise. Show that canned tuna fish some respect.

This recipe for tuna fish salad does contain a few things you might not have laying around. That’s fine, the grocery store is a short drive away. So if you like bursts of citrus, a little brininess and a whole lot of flavor, this recipe is for you. It also stays fresh in the fridge for 4-5 days and never grows skin.

Ingredients

• 3 5oz cans of oil packed tuna

• 2 celery stalks halved lengthwise and diced

• 1 heaping tbsp of sweet pickle relish

• 1 tbsp of dijon mustard

• 1/4 cup of Duke’s mayonnaise

• 1 tbsp capers

• Zest of 1 lemon

• 1/4 tsp of celery seed

• A few dashes of your preferred hot sauce

• 1 pinch of aleppo pepper powder

• Kosher salt and black pepper to taste

Method

1. Open the cans of tuna and drain oil

2. Add tuna to a mixing bowl

3. Add remaining ingredients, except kosher salt and black pepper

4. Mix well to combine

5. Taste for seasoning and adjust to your liking

6. Serve as a sandwich, spread on crackers, or by itself

7. This can be made ahead of time and stored in the fridge for up to 3-5 days at 40 degrees