Tuna salad is probably one of those things that don’t necessarily need a recipe. You can keep it simple (like I do sometimes) by adding some mayo and sweet flavor to a can of tuna. The end. That being said, not all tuna salads are created equal. This deli-style tuna salad is my copycat version of what you can get at our local version of Whole Foods called MaMa Jeans. It’s SOOO good! Not your average tuna salad.
What I love about this deli-style tuna salad recipe is that it is flavorful, has the right amount of crispness, and is colorful. But there is no single ingredient that surpasses the rest, it is a good mix.
This goes well in a tuna salad sandwich, of course, but I also love it on its own or with crackers or cucumber slices. I love this deli-style tuna salad the day it is made, but it also lasts in the fridge for a few days. After two days, the onion taste begins to intensify a bit, so I recommend consuming it beforehand for reasons of taste (it doesn’t necessarily go bad that quickly).
Really try this tuna salad recipe – it’s my favorite work day meal. Enjoy! xx. Emma
Deli-style tuna salad
a flavorful, crispy tuna salad recipe
-
12th
Ounces
Canned tuna
drained -
1/4
Cup
mayo -
1
tablespoon
Apple Cider Vinegar -
1/2
tablespoon
honey -
1/4
Cup
hot cheddar
shredded -
1/4
Cup
peas -
1/4
Cup
Carrots
shredded -
1/4
Cup
Red onion
finely chopped -
1/4
teaspoon
salt -
1/8
teaspoon
Cayenne
-
Pour off the liquid from the tuna can and place the tuna in a medium-sized mixing bowl. Chop up any large pieces with a fork.
-
Chop the cheese and carrots. Add to the mixing bowl with the peas and onions.
-
Stir in mayonnaise, apple cider vinegar and honey.
-
Stir in salt and cayenne pepper. Season to taste and add more salt if necessary.
I prefer to use solid white tuna in water, but you can use any type of canned tuna you prefer.
With the red onion, less is more, so 1/4 cup can be barely 1/4 cup or even 3 tablespoons. I usually use about 1/4 of a red onion when preparing this.
Credits // Author and Photography: Emma Chapman.
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