I think it’s true what they say about our tastes changing as we age. In another post, I mentioned how I never used to like mayonnaise and never ate any kind of salad with a mayo base. Much like this tuna salad. But in the last year, I’ve really been enjoying this recipe.
When I started eating tuna salad, I would only eat the one from Jimmy John’s. The flavor is mild, there isn’t an overwhelming amount of celery or onion, and it tasted delicious. And I was determined to make an at-home version that tasted just as delicious because now I apparently like tuna salad!
This recipe is very simple and can be made egg-free by substituting the mayo for a plant-based variety. I also use shallots instead of the regular onion because it has a milder, fresher taste in my opinion. If you don’t like tuna salad, take it from someone who is extremely picky when it comes to mayo-based salads. The only way you won’t like this is if you truly don’t like fish/tuna.
You may notice the soy sauce in the ingredient list and wonder what that’s about. Soy sauce does something to this recipe that truly makes it amazing and I really can’t explain it. You’ll just have to try it for yourself. If you’d like to be egg-free, simply substitute a plant-based mayonnaise!
Tuna Salad / Salata od Tunjevine
4
servings5
minutes1
hourA simple version of the classic, best served between slices of crusty bread.
Ingredients
2 large (12 oz) cans of tuna in water
1/2 to 1 cup (115-230 g) mayonnaise depending on preference
1 medium celery stalk, diced
1 large shallot, diced
1/4 cup (60 ml) soy sauce
Juice of 1/2 a lemon
Salt, to taste
Black pepper, to taste
Directions
- Drain both cans of tuna by pouring the contents into a mesh strainer and gently pressing the tuna against the sides of the strainer to ensure it is completely dry.
- When fully strained, transfer tuna to a mixing bowl and add in the remaining ingredients. Stir gently to combine and adjust for salt and pepper.
- Cover bowl and refrigerate for 1 hour.
- Serve as a sandwich or enjoy as a side dish.
Notes
- Serving recommendation: Serve on crusty bread as a sandwich with fresh cucumber.
- Make this with a plant-based mayo for a Lenten/Posno version!
I hope you decide to give this recipe a try! If you do, I’d love to hear if you make any changes. Send me a DM on Instagram or use the hashtag #thebalkanhostess.
