Name: Classic Tuna Salad
Total time: 20 min
Yield: Serves 4 (Makes 2 cups; enough for 4 sandwiches)
Ingredients: 1/4 cup finely chopped onion; 2 tablespoons olive oil; 3 (5-ounce) cans solid white tuna in water; 1/2 cup plus 2 tablespoons mayonnaise; 1 celery rib, minced; 2 teaspoons lemon juice; 1/2 teaspoon sugar; 1/2 teaspoon table salt; 1/2 teaspoon black pepper

Time

20 minutes

Yield

Serves 4 (Makes 2 cups; enough for 4 sandwiches)

Ingredients

Ingredient check list

¼ cup finely chopped onion

2 tablespoons olive oil

3 (5-ounce) cans solid white tuna in water

½ cup plus 2 tablespoons mayonnaise

1 celery rib, minced

2 teaspoons lemon juice

½ teaspoon sugar

½ teaspoon table salt

½ teaspoon black pepper

Test Kitchen Techniques

Why This Recipe Works

Tuna salad, so familiar and simple, is often watery, chalky, and/or bland. To achieve a moist and flavorful tuna salad, we first thoroughly drain chunk tuna and dry it with paper towels. We enlist the microwave to quickly cook some onions in oil and then stir the now-flavored oil together with some mayonnaise for texture, lemon juice for tang, and the tuna. Be sure to use tuna packed in water for the most control over the flavor of your salad.

Before You Begin

For slightly milder salads, use an equal amount of shallot instead of onion.

Instructions

Combine onion and oil in small bowl and microwave until onion begins to soften, about 2 minutes. Let onion mixture cool for 5 minutes. Place tuna in fine-mesh strainer and press dry with paper towels. Transfer tuna to medium bowl and mash with fork until finely flaked.

Stir mayonnaise, celery, lemon juice, sugar, 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion mixture into tuna until well combined. Season with salt and pepper to taste. Serve. (Salad can be refrigerated for up to 24 hours.)