I am not too proud to admit that Trader Joe’s pre-made tuna salad and saltines became a staple during my long-workday, grab-and-go era. When I introduced it to my partner, it became a part of less-busy lunches at home. But there were cans of tuna sitting in our cupboard, quietly judging me. Judgy Tuna sounds like a 90s alternative band, not a lunch menu. So, I started scouring the internet for copycat recipes and tips. After adding my own spin, we liked mine even better!

Serves 2 full sandwiches (or 2 sleeves of saltines)

Ingredients

2 cans (5 oz each) Albacore tuna in water (do not rinse)
1/3 to 1/2 cup mayonnaise (depending on your preference)
1/4 cup celery, minced fine
2 1/2 tbsp green onion, minced (If your green onions are on the bland side, add more.)
1 tsp Dijon mustard
1 tsp fresh lemon juice
1/4 tsp apple cider vinegar
1/4 tsp white granulated sugar
1/16 tsp ground turmeric (a pinch, I use a pinch measuring spoon)
1/16 tsp ground mustard powder (a pinch, I had to grind mustard seeds because I was out of powder, and it worked just fine)
1/2 tsp sea salt, plus more to taste
A generous amount of fresh ground black pepper to taste
4 slices of bread of your choice

Let’s Do This!

1. Drain the tuna through a mesh strainer, pressing down to remove as much water as possible. Place it onto a plate with a layer of paper towel under and on top and pat it dry. Transfer to a mixing bowl and mash with a fork until you have fine, uniform flakes with no large chunks. You want it bone-dry so it can absorb the dressing.
2. Mince the vegetables separately in your food processor.
   • Cut the celery into large pieces and pulse about 3-4 times. The goal is fine mince, not juice.
   • Mince the green onions to 1/8 inch, or pulse twice in the processor to get them there.
3. Add the celery and onion to the tuna and toss to combine.
4. In a small bowl, whisk together the lemon juice, apple cider vinegar, sugar, turmeric, and mustard powder. Be sure everything is fully dissolved.
5. Add the mayonnaise, Dijon mustard, salt, and pepper to the spiced liquid. Whisk until smooth and creamy. It will turn a pale yellow.
6. Pour the dressing over the tuna and veggies and stir with a spatula until fully combined. Let it rest in the refrigerator for an hour before plating. The flavors come together in a way that is worth the wait.

We piled it onto Italian semolina bread with plenty of romaine. But you make it your own. This is a great start for tuna adventures.

Tuna melts are next. This salad is built for it.

Happy Eating!