I know it sounds a little old fashioned and dull, but I love a good tuna salad!
We are talking about the good kind of tuna salad that is flavorful, not runny, and easy to make. Honestly, I am not the usual person making tuna salads in my house, but when I do I make Adobe Tuna Salad! I love the extra kick that the adobe pepper provides to the salad, and it complements the tuna well. It also makes for a healthy protein packed lunch and is versatile enough to be used in tomato boats, lettuce leaves, with crackers, or a traditional tuna salad sandwich… Aka and Adobe Tuna Salad Sandwich!
With it’s versatility it’s easy to incorporate into many types of diets. It’s low carb so it’s Keto and Atkins friendly. I don’t add extra salt to it, so it stays heart healthy. It’s not red meat or chicken so it meets the needs of Pescatarians.
One thing to note is that the tuna I use and keep on hand is in water, and not oil. I don’t know how this recipe would turn out if you used tuna canned in oil, but I suspect that it would be oily and less appetizing.
Enjoy!
Adobe Tuna Salad
Equipment
- 1 Large Bowl
- 1 Fork
- Cutting Board
- Chefs Knife
- Pairing Knife
Ingredients
- 1 can Chunk Tuna in water
- 1/2 cup Mayo
- 2 tbsp Red Onion minced
- 1/4 cup Celery minced, 1/4 cup is about 1/2 a stalk
- 1 tbsp Canned Adobe pepper minced, this is about 1 pepper
Instructions
- Mince Red Onion, Celery, and Adobe Pepper and set aside.
- Drain water from tuna.
- Combine all ingredients in large bowl. Thoroughly mix together breaking up tuna chunks as needed.
Notes