Lemony Tuna Salad with Celery and Capers
By Joe
Source: Serious Eats — Daniel Gritzer, Classic Mayo-Dressed Tuna Salad Sandwiches.
A classic mayo-dressed tuna salad sandwiches recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. Mix onion plus vinegar (vinegar should just cover onion; tip in extra if it does not) plus leave to stand 15 minutes in a little bowl. In a mid-sized bowl, mix tuna plus mayonnaise plus blend very well using a spoon till tuna is reduced to very little shreds while that is happening.
- 2
Blend. Tip off the liquid onion well, next tip in to tuna along using celery, parsley, and fish sauce or anchovy. Blend till well incorporated, next add salt and pepper till it tastes right.
- 3
Step 3. Add more mayo, 1 tablespoon after another, if wanted. Spoon tuna salad onto 4 bread slices, top using lettuce leaves, next close sandwiches.
- 4
Finish. Eat at once.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 381 kcal |
| Protein | 9.4 g |
| Carbohydrate | 28.5 g |
| of which sugars | 4.6 g |
| of which free sugars | 0 g |
| Fat | 25.1 g |
| of which saturates | 4.1 g |
| Fibre | 2.3 g |
| Salt | 1.23 g |
Protein per 100 kcal
2.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
