Tuna Salad Recipe

Tuna salad is an American classic, brought together by the cooperation of nations in the same way the mayonnaise binds together and enhance flavors.

As I lately have a little time, I was looking on the internet a few days ago. In need of new, challenging ideas, inspiring dishes that I’ve never tested before, to astonish my family with. Hunting for quite some time but could not discover any interesting things. Right before I wanted to give up on it, I came across this scrumptious and easy dessert by luck at Suncakemom. It seemed so yummy on its photos, it called for prompt actions.

It absolutely was simple enough to imagine how it’s made, how it tastes and just how much boyfriend will probably want it. Actually, it is quite easy to delight the guy in terms of treats. Anyway, I went to the page and simply used the comprehensive instuctions that were combined with wonderful images of the method. It just makes life quite easy. I can imagine that it’s a slight hassle to shoot pics in the midst of cooking in the kitchen as you typically have gross hands so I highly appreciate the time and energy she placed in to make this post .

With that in mind I’m empowered to present my own formulas in a similar way. Many thanks the concept.

I was tweaking the original formula create it for the taste of my family. I must tell you that it was an incredible outcome. They loved the flavour, the thickness and enjoyed getting a sweet like this in the midst of a stressful workweek. They ultimately wanted even more, many more. Thus next time I’m not going to commit the same mistake. I am likely to double the amount .

You can find more tuna salad keto recipes at SunCakeMom

Open the tuna cans and filter the liquid out.

While the tuna is drying prepare the rest of the ingredients. Make mayo if necessary, shred the carrot and dice the celery. If necessary check how to make mayonnaise in the Low Carb Condiments section.

Place the tuna, mayo, carrot and celery into a bowl.

Mix everything together until getting a uniform texture.

Open canned fish shouldn’t be kept long in the fridge so prepared tuna salad should be used up as soon as possible. Keep it in an airtight container in the fridge and definitely not longer than 6 days.

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