Tuna salad

Name: Tuna salad - Eva H.
Ingredients: a can of tuna chunks 2 green onions a cube of butter lemon juice (to taste)

I started making this tuna salad one evening when I didn't feel like cooking anything complicated. It was one of those days when you open the fridge and want something quick, yet still decent in taste. Since then, I've kept making it – not only because it's very simple, but also because I always have everything I need on hand. Quick Info Total time: 10 minutes Preparation time: 8-10 minutes Cooking time: 2 minutes (just for butter) Servings: 1-2 Difficulty: easy Recipe type: quick salad, snack or light dinner Ingredients 1 can of tuna chunks (preferably in oil) 2 green onions 1 small cube of butter (about 10-15 g) Lemon juice, to taste Salt and pepper (optional) Preparation method 1. Drain the tuna can well from oil. Place the tuna in a suitable mixing bowl. If you want the salad not to be too oily, gently press the tuna with a spoon to remove some of the oil. 2. Melt the butter over low heat in a small saucepan or even in the microwave (if you want to save time). Once the butter has completely melted, add the lemon juice over it. Stir briefly to combine. 3. Pour this warm sauce over the tuna in the bowl. 4. Slice the green onions into thin rounds. If the onion is too strong, you can cut it very finely so it won't be too intense in flavor. 5. Add the onion over the tuna and gently mix with a fork or spoon, being careful not to mash it too much. The idea is to keep recognizable pieces of tuna, not to get a paste. 6. Taste the salad before adding salt and pepper. Depending on the tuna can, you might not need any salt at all. If you like, you can also add a bit of freshly ground pepper. 7. Serve immediately, ideally with slices of toasted whole grain bread. Why I make the recipe often It’s ready in a few minutes and doesn’t require expensive or hard-to-find ingredients. For days when I don’t want to cook something complicated but need something filling, it works without hassle. It’s tasty and satisfying, and I always have the ingredients on hand. Tips and variations Tips Don’t use very finely shredded tuna, but rather cans with chunks – the final texture will be more pleasant. If the onion is too strong, you can soak it in cold water for 1-2 minutes after cutting, then drain it. The butter should just be melted, not browned – otherwise, it changes the taste of the salad. Substitutions The green onion can be replaced with red onion, but use less and cut it very thin. If you don’t have butter, you can skip the sauce completely and just use lemon, but the texture will be a bit drier. Tuna in water doesn’t provide the same flavor, but can be used if you want a lower-fat salad. Variations You can add a few sprigs of dill or parsley if you want something fresher. A teaspoon of plain mustard goes well with the butter and lemon sauce if you prefer a slightly spicy taste. For a crunchy texture, sprinkle some seeds (e.g., sunflower) before serving. Serving ideas It goes best with toasted bread, but it's also fine on crackers or cucumber slices for a lighter option. You can put the salad in a sandwich for lunch, along with green lettuce leaves. Frequently asked questions 1. Can I use tuna in water instead of tuna in oil? Yes, but the final taste will be less rich, and you might find the salad drier. You can compensate with a bit of olive oil or more butter. 2. What can I use instead of green onion if I don’t have any? Very thinly sliced red onion is the closest in flavor. White onion works too, but use a smaller amount as it is sharper. 3. Can the salad be made a long time in advance? I don’t recommend leaving it in the fridge for more than an hour, as the tuna and onion change texture. It’s best to make it and eat it right away. 4. What kind of bread is suitable for serving? Toasted whole grain bread is a good choice. If you want something lighter, you can use rye crispbread or even simple crackers. 5. Can I add boiled eggs or other ingredients? You can, but it’s no longer the original recipe. If you want to make the salad heartier, you can add a chopped boiled egg, but it’s not necessary. Nutritional values The values below are estimates for a salad made with one can of tuna in oil (150 g drained), 2 green onions, 15 g of butter, and the juice of half a lemon: Calories: ~350 kcal (for the entire salad) Protein: ~25 g Fats: ~25 g (mostly from tuna and butter) Carbohydrates: ~6-8 g (from onion and lemon) If you use tuna in water, the fats decrease by about 10-12 g per serving. Storage and reheating This salad doesn’t keep well from one day to the next, especially because of the onion. If there are leftovers, store them in the fridge in a covered container, but it’s best to consume it within a few hours. It doesn’t make sense to reheat it. That’s about it for the quick tuna salad. Basically, it’s a kind of snack that you make immediately and can easily be adapted after you’ve made it once or twice.

Tuna salad

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