Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, tuna salad. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
This is a really great tuna salad recipe I got from a friend who used it in her catering service. While we love many kinds of tuna salad, this classic version tops them all. The crispy celery and red onion give add zest and crunch, while mayonnaise and touch of mustard marry it all together.
Tuna Salad is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Tuna Salad is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook tuna salad using 10 ingredients and 1 steps. Here is how you can achieve it.
The ingredients needed to make Tuna Salad:
- Get 2 kg Fried tuna
- Get 2 tablespoons sugar
- Take 100 ml Fish Sauce
- Take 100 ml lemon juice
- Prepare 100 gram cut chilli
- Take 200 gram shallot
- Get 50 gram galangal
- Prepare 50 gram lemongrass
- Prepare 4 pcs lime leave
- Get 100 gram blend chilli
After mixing in the rest of your ingredients, taste the salad. How we make Tuna Salad, Best Old Fashioned Southern Cooking. Classic Tuna Salad is the PERFECT choice for an easy and quick lunch, made out of savory tuna and crunchy celery, mixed with mayo, mustard, and relish, and a dash of lemon juice. Healthy Tuna Salad with less mayo that actually tastes good.
Instructions to make Tuna Salad:
- Mix all ingredients together
It is creamy, fluffy and flavorful. This Tuna Salad Recipe is a winner and it doesn't get any easier! This is hands down the best tuna salad recipe I've tried. My sister Anna was the genius behind this recipe and called me to share. Tuna salad is easy to make for a quick lunch, an afternoon snack served with sliced vegetables and crackers, or a light dinner.
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