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Tuna Salad

  • Prep Time: 5m
  • Total Time: 5m


  • 5 oz Solid light yellowfin tuna (1 can)
  • 2 tbsp. Mayonnaise
  • 1 stalk celery, diced small
  • 1 Small shallot, minced
  • 1 tsp. Lemon juice, or to taste
  • Salt and pepper to taste


  1. Open and drain the can of tuna, using the lid to compress the contents of the can to help squeeze out the liquid.
  2. In a medium mixing bowl, add drained tuna, mayonnaise, celery, and shallot. Mix to combine with a spatula or firm mixing spoon. Taste for moisture levels and add more/less mayonnaise to taste (it was just over 2 tbsp for us last time).
  3. Add a squeeze of lemon, a couple cracks of fresh pepper, and a couple pinches of salt. Stir to combine, season to taste.
  4. Continue mixing until desired texture. The more you stir and mash, the more broken up and smoother it'll get.
  5. Serve immediately over saltines or in a sandwich, or serve in an airtight container for up to 1 week.