Virginia’s Tuna Salad

 

Basic. Simple. My version is healthy and amazing.

Good food doesn’t have to have complicated unusual ingredients.

The type of tuna makes a huge difference. Part of what makes this tuna so great is that it is not a super wet salad. It will not make bread soggy. To accomplish this texture, draining the tuna is the key step.

The ingredients:

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1. Drain tuna. This recipe is for the large 12 ounce can. Press it through a strainer until there is no water at all. Seriously important.

2. Shred 1/2 to 1 small yellow onion and a stalk of celery. I use the large side of a cheese grater. After, I press all of the juice from this too. I have done this with small diced veggies but it really changes the flavor and texture. I perfer shredded.

3. Spices. 1/2 teaspoon Spike seasoning. 1/8 teaspoon of each black pepper and Himalayan salt.

4. Add 2 tablespoons of Miracle Whip.

5. Add juice of 1/2 of a small lemon. About 1 tablespoon.

This makes enough for about 3 sandwiches. It keeps in the fridge for 3-4 days.

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