Tuna Salad For One
This single serving tuna salad is made from scratch with one can of tuna and a few simple, real ingredients. It mixes up in one bowl for a fast, protein-rich lunch.
Servings: 1 serving
Ingredients
- 1 (5-ounce) can water-packed tuna
- 1 tablespoon mayonnaise
- 1 stalk celery - diced
- 1 teaspoon olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ⅛ teaspoon garlic powder
- ½ tablespoon pickle relish (optional)
Instructions
- Drain the tuna well. Hold the lid on and press the can over the sink to pour off all the liquid.
- Add the tuna to a small bowl and flake it apart with a fork.
- Add the mayonnaise, celery, olive oil, salt, pepper, garlic powder, and relish, if using.
- Stir with a fork until the tuna is evenly coated and no large chunks remain.
- Taste and add more salt or mayonnaise if needed.
- Serve right away, or cover and refrigerate for 20 to 30 minutes to let the flavors blend.
Notes
Drain the tuna thoroughly: After pouring off the liquid, press the tuna against the can lid or blot it with a paper towel. The drier the tuna, the thicker the salad, and the less it waters down as it sits.
Don't overmix: Stir just until the tuna is evenly coated. Mixing past that point breaks it down and turns the salad pasty.
Use tuna and mayonnaise you like: With so few ingredients, each one stands out, so good canned tuna and a mayonnaise you enjoy make a real difference.
Loosen it after chilling: Tuna salad firms up in the fridge. If it's thicker than you want, stir in a teaspoon of mayonnaise or a splash of olive oil before serving.
Nutrition
Serving: 1serving | Calories: 274kcal | Carbohydrates: 3g | Protein: 30g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 1117mg | Potassium: 339mg | Fiber: 1g | Sugar: 1g | Vitamin A: 202IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.2mg
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