Tuna fish salad
A very versatile and delicious Tuna fish salad that can be eaten as is on a bed of salad or transformed into a sandwich or simply enjoyed with some crackers!
I first tasted Tuna fish during my first year of Engineering. One of my best friend’s dad would very lovingly pack some Tuna fish sandwiches for us girls for our road trip from Goa to Belgaum. I was initially skeptical about trying it. I had never eaten a fish sandwich before but the minute I tried it, I instantly fell in love with it. But for some, it may be an acquired taste. I never tried making Tuna when I was in India.
Fast forward to many more years when I landed in the US, I saw canned Tuna fish in the supermarkets and it took me to the good old days of our road trip and the whole Engineering time period. I promptly bought it and made a batch of this salad. My husband loved it. Over time, I have tried many different additions to this salad like adding some olives sometimes and it all tasted great. But it all starts with this very basic recipe.
Tuna fish sandwich can be very filling and healthy too! The kids love it.
- Canned Tuna - 20 oz (About 16 oz, drained)
- Mayo - 2 heaped tblspn
- Lemon juice - 2 tblspn
- Onion - 1 small, finely chopped
- Red Chili powder - 1/4th tspn or to taste
- Freshly ground black pepper - to taste
- Salt - About 1/4th tspn or to taste
- 1) Drain the liquid from the Canned Tuna. Transfer fish to a mixing bowl.
- 2) Add all other ingredients and mix well. Keep refrigerated until serving time.
- Servings: Varies depending upon whether this is eaten as a salad, sandwich or a dip
- 1) Optionally add one or more of the following ingredients - chopped black olives, Green Chilies
- 2) Canned Tuna already contains some amount of salt. Mayo has it too. So be careful while salting this dish.