Since I was first introduced to tuna, when I was a young girl, I have always liked it. Whether it was made traditionally with mayo, onion and celery or plain, drained and right out of the can. I buy it in bulk now and always have it in the pantry. It's a quick meal when you don't feel like cooking. This recipe is a new take on the old favorite. It's light tasting and refreshing on a hot summer night. The recipe is below for you to make and enjoy as much as my family and I do.
This is what you will need for fabulous great tasting tuna!
Drain the tuna and flake in a bowl
Add onion, celery and lemon juice, then oil
Mix and serve with a fresh crusty Italian bread or a baguette
ITALIAN TUNA SALAD
2 – 5 oz. cans Bumble
Bee Premium Solid White Albacore Tuna in Water, drained
½ large red onion, diced
1 stalk celery and the leaves, diced
1 tsp lemon zest
1 large lemon or 2 small lemons, juiced
¼ cup extra virgin olive oil, or less if you like
Salt and Pepper, to taste
1 loaf of crusty Italian bread or a baguette, sliced
Into a medium size bowl empty drained tuna. Add the onion, celery, and lemon zest. Mix all together. Add the lemon juice and stir, then add the
olive oil, salt and pepper and mix all together. Store in
refrigerator until ready to use. Serve
on thin slices of the bread.
NOTE: If you do not want to use the celery leaves use fresh parsley or you can use both.
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