Super heroes of the kitchen unite! Superman may run faster than a speeding bullet, but our superpower is to get a nutritious, delicious, heart-healthy one dish meal on the table lightning fast — and to serve it in a glorious way so that it looks like we labored over it. In reality, we stirred together just 4 ingredients to create the quickest tuna salad imaginable. If you’ve been tuning in to the health wonks, you know we’re all supposed to be eating more fish. The easier it is to get it on the table, the more likely I am to do it. I know I am not alone. Quick + Tasty = Win/Win.
The amount of each of the ingredients will depend upon how many will be sharing the salad. I’ll give you the ingredients for two people and let you scale up or down from there.
1 large pouch of tuna (or 2 small ones) (the little ones are generally about 2.5 oz., so if you would like to go with cans instead of pouches, that gives you an idea of size)
1/2 cup mayonnaise
1 cup celery (cut first into 2 or 3 long strips per stalk, then into slices) (Honestly, sometimes I have more celery than tuna in the salad and that is just fine with me!)
2 packets of Splenda (or a little over a tablespoon of sugar)
Whether you choose tuna packed in water or tuna packed in oil is purely a matter of personal preference. The olive oil version gives you more of that important mono unsaturated fat, however. I’m just sayin’.
Put all ingredients into a mixing bowl. Stir until blended. Serve in something adorable. I wasn’t kidding. It is the quickest tuna salad ever!
You can add other ingredients if that will float your boat. Sometimes I like a little finely chopped onion. You might like it with chopped hard-boiled egg. (I don’t, but you might.) I’ve put in avocado, but I think that’s a bit of a waste of good avocado and at current prices, no way am I wasting avocados. Pickle relish or chopped pickles can be nice. Throw in a little fancy mustard for a change of pace.