Classic Tuna Salad
We all remember this lunch box staple but often tuna salad doesn’t hold up to our nostalgic memories. It can be watery, chalky, bland, or all three. Our grown-up keto tuna salad recipes show that it doesn’thave to be.
Ingredients
- 1 shallot minced
- 2 tablespoons extra-virgin olive oil
- 3 6-ounce cans solid white tuna in water
- 2 teaspoons lemon juice
- ½ teaspoon table salt
- ½ teaspoon pepper
- ½ cup plus 2 tablespoons mayonnaise
- 1 celery rib minced
Instructions
- Microwave shallot and oil in bowl until shallot begins to soften, about 2 minutes. Let cool slightly, about 5 minutes.
- Place tuna in fine-mesh strainer and press dry with paper towels. Transfer tuna to medium bowl and mash with fork until finely flaked. Stir in shallot mixture, lemon juice, salt, and pepper and let sit for 10 minutes.
- Stir in mayonnaise and celery and season with salt and pepper to taste. Serve.