Tuna salad with Mexican vegetable mix and celery mayonnaise

Name: Tuna salad with Mexican vegetable mix and celery mayonnaise - Alexandra N.
Ingredients: 350 g Mexican vegetable mix 2 cans of tuna in its own juice (2x185 g) 100 ml oil 1 small celery 1 pinch of ground pepper 1 pinch of paprika 1/2 lemon 1 teaspoon classic mustard 1 teaspoon salt water f

Savory - Tuna salad with Mexican vegetable mix and celery mayonnaise by Alexandra N. - Recipia

I often turn to this tuna salad with a Mexican blend and celery mayonnaise when I need something quick, filling, but without heavy cheeses or pasta. I usually prepare it when I find a small celery in the fridge and don't feel like cooking anything complicated. It fits well if you want something substantial yet light, especially for dinner. If you have frozen vegetables and canned tuna on hand, everything comes together pretty quickly. Quick Info Total time: about 30 minutes Preparation time: 10 minutes Cooking time: 10 minutes Servings: 3-4 Difficulty: easy Recipe type: salad, suitable for dinner or lunch Ingredients 350 g frozen Mexican vegetable mix 2 cans tuna in its own juice, chunks (2 x 185 g) 1 small celery (approx. 250 g peeled) 100 ml oil (for mayonnaise) 1 teaspoon classic mustard 1 teaspoon salt (adjust to taste) 1/2 lemon (for juice) 1 pinch of ground pepper 1 pinch of sweet paprika Water for boiling vegetables Optional: pickled peppers or cucumbers for those who want extra flavor and texture Preparation steps 1. Start with the vegetables. Bring water to a boil in a suitable pot and add a teaspoon of salt. When the water is boiling, add the frozen Mexican vegetable mix and let it boil for about 10 minutes over medium heat until softened but not mushy. 2. While the vegetables are boiling, take care of the celery. Peel the celery and grate it using a fine grater. Once done, squeeze the juice from half a lemon over it to prevent oxidation and give it a fresher taste. 3. Add the teaspoon of mustard to the grated celery and start mixing with an immersion blender or a whisk if you don’t want to wash too many dishes. Gradually drizzle in the oil, just like you would for regular mayonnaise, until fully incorporated. In the end, you will have a slightly green and lighter mayonnaise. 4. When the vegetables are ready, drain them well in a colander and let them cool for at least 5 minutes. 5. Take the cans of tuna, drain all the liquid, and break the chunks with a fork if they are too large. Drizzle a little lemon juice over the tuna for a fresh taste. 6. In a large bowl, mix the cooled vegetables with the celery mayonnaise and the tuna. Sprinkle ground pepper and paprika. Taste and, if necessary, add more salt. 7. Finally, you can optionally add chopped pickled peppers or sliced pickled cucumbers if you want something tangy or crunchy. 8. The salad goes well with toasted bread or even plain, cold from the fridge. Why I make this recipe often It helps me when I want a quick meal with readily available ingredients. I like that it’s not heavy, doesn’t take much time, and is easy to adapt based on what I have in the fridge. It’s also good for the next day if there are leftovers. Tips and variations Tips - Don’t overboil the vegetables, or they will become mushy and lose texture. - If you want a creamier mayonnaise, you can adjust the amount of oil. - A small celery is ideal. If you use a larger one, you might need to slightly increase the amount of mustard or oil. - Drizzle the oil slowly into the mayonnaise to avoid it breaking. - The lemon juice on the celery prevents oxidation, but don’t overdo it so it doesn’t overpower the celery flavor. Substitutions - You can also use tuna in oil if you don’t have it in its own juice. Just drain it well beforehand. - If you don’t have a Mexican mix, you can use peas, corn, and carrots separately, enough to reach 350 g. - Classic mayonnaise can be used, but you won’t have that fresh celery note. - Sunflower oil is the most neutral, but can also work with canola oil. Variations - For a tangier taste, add thin slices of pickled cucumbers or pickled peppers. - You can add chopped green onions if you want something more intense. - The salad also works with chopped hard-boiled eggs for those wanting extra protein. - For more freshness, add chopped parsley at the end. Serving ideas - A serving of salad on a slice of toasted bread is sufficient for a meal. - It also works on plain crackers if you want something crunchier. - Good as a filling for a cold tortilla or in sandwiches to go. Frequently asked questions 1. Can I use tuna in oil instead of in its own juice? Yes, just make sure to drain it very well beforehand so the salad isn’t too heavy. 2. Can the salad be made with vegetables other than the Mexican mix? Yes. You can use peas, corn, carrots, and even green beans, as long as you have about 350 g in total. 3. Can the celery mayonnaise be made without a blender? Yes, it can be made with a whisk, but it requires a bit of patience. The texture won’t be as smooth. 4. Can it be prepared in advance? Yes, the salad keeps well in the fridge for the next day, but the vegetables will absorb some of the dressing and it becomes denser. 5. Can I add onion? Yes, if you like it, you can add finely chopped green or red onion. Nutritional values (estimate for 1 serving out of 4) Calories: approx. 320-350 kcal Protein: 18-20 g Fat: 20-22 g Carbohydrates: 15-18 g The value depends on what vegetables you use, how much oil, and whether you add extra ingredients. It’s a balanced recipe in terms of protein and doesn’t contain too many carbohydrates if not served with bread. Storage and reheating The salad keeps well in the fridge, covered, for 1-2 days. I do not recommend reheating it. It’s good cold, and if it sits too long, the celery loses its freshness. Ideally, consume it on the day you prepare it or at most the next day.

Tuna salad with Mexican vegetable mix and celery mayonnaise

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