Tuna Salad with Capers, Celery, and Onion (Serves 2)
Tuna salad offers everything we need from a well balanced meal – protein, veggies, and fat. Conventional wisdom warns against fat, but conventional wisdom is wrong. Fat banishes hunger and every meal should include some fat so you won’t feel like eating again for at least a few hours. The mayonnaise in tuna salad offers the healthy fat of olive oil, at least mine does. Healthy, homemade mayo is incredibly easy to make and I share the recipe here, along with my newest approach to tuna salad.
Prep time: 15-20 minutes
2 cans of tuna
1 handful of sweet yellow onion, chopped
1 handful of celery, chopped
1 handful of dried cranberries (infused with apple juice)
1 tablespoon of capers
4 heaping teaspoons of mayonnaise
2 teaspoons of mustard
Baby cut carrots
Add tuna to a mixing bowl. Add a handful of chopped onion, a handful of chopped celery, a handful of dried cranberries, a tablespoon of capers, 4 heaping teaspoons of mayonnaise, 2 teaspoons of mustard, and then mix well. Taste and add salt, garlic powder, and pepper to taste. Mix and taste again. Add more spices, mayonnaise, or mustard as needed to get the taste and consistency you like.
Rinse a handful or two of baby cut carrots and arrange on a plate. Scoop a generous helping of tuna salad onto the plate and enjoy your well balanced meal!
Notes: Homemade mayonnaise is surprisingly easy to make and bumps up the flavor of this dish. I learned to make mayonnaise from Melissa Joulwan, a wonderfully creative cook and entertaining writer on food, exercise, music, and life. She promised me it would be easy and she was right! Don’t accept the soybean oil, sugar, and preservatives of store-bought mayonnaise anymore. Make some homemade yourself. I’ll walk you through it below or you can click here and let Melissa walk you through it.
1/2 teaspoon mustard powder
1/2 teaspoon salt
2 tablespoons apple cider vinegar
1 1/4 cups olive oil (light, not extra virgin)
Place the egg, mustard powder, salt, apple cider vinegar, and 1/4 cup of olive oil in a food processor and whirl until well mixed – 20 to 30 seconds. You can mix by hand in a bowl with a whisk like Julia Childs did in the old days, but that is a lot of work. Now here comes the important part: Drizzle in the last cup of olive oil very, very slowly while you keep running the food processor – as in, take about 3 minutes to drizzle in one cup of oil. Don’t get in a hurry and dump a lot of oil in at once or the mixture can collapse and stop looking like mayonnaise. IF your mayo collapses, all is not lost. Put the mixture in the refrigerator for a few hours and then stir it vigorously. Such “failed” mayo doesn’t look as pretty, but it still tastes good and works fine in tuna salad. Once you are done, transfer your mayo to an air-tight container and store in the refrigerator until needed. Homemade mayo should be good until the expiration date of the egg it was made with.
Melissa Joulwan warns of the importance of starting with all ingredients at room temperature. I have had success using a cold egg, but am mixing with apple cider vinegar and not lemon juice like Melissa. That difference might make a difference.
Printer friendly version: Tuna Salad with Capers, Celery, and Onion