No-mayo tuna salad ‘ceviche,’ aka no-mayo tuna salad
Canned tuna, drained (I prefer water-packed over oil)
Create-your-own-adventure meal. Use what you like, chop it small, a good olive bar is clutch here.
Add-ins: red onion (raw or pickled), cornichons or pickles, capers (hero ingredient, don’t skip), artichokes, tomatoes (fresh or sun-dried), olives, pepperoncini or pickled jalapeños for heat, fresh parsley or oregano. Non-briny options: shredded carrots, celery, cucumber.
No exact measurements, go by taste. Rough guide: 1 can tuna -> 1.25 cans of extras.
Taste before adding: olive oil (if ingredients came packed in oil, use that, it’s gold), lemon juice or red wine vinegar for brightness, salt & pepper (most add-ins are already salty, so taste first).
Let it sit in the fridge 10-15 min to marinate, or eat right away. Keeps 3-4 days airtight. Eat solo, with crackers, bread, lettuce/cucumber boats, chips, or pita.
What am I missing? What would you add?
