Introduction
Tuna salad is one of those timeless dishes that can be as simple or as creative as you want it to be. Whether served on bread, stuffed into lettuce wraps, or enjoyed straight from the bowl, it’s a quick, protein-packed meal that’s endlessly customizable. The beauty of tuna salad lies in its adaptability—you can stick to the basics for a classic flavor or add bold ingredients for a modern twist.
Origin and Cultural Significance
Tuna salad became popular in the United States in the early 20th century, when canned tuna became widely available and affordable. It was initially embraced as a convenient, shelf-stable source of protein for busy households and lunch counters. Over the years, it evolved from a simple mayonnaise-based mix into a versatile dish influenced by global flavors. From Mediterranean variations with olives and herbs to Asian-inspired versions with soy sauce and sesame oil, tuna salad has become a culinary blank canvas enjoyed around the world.
Ingredients Quantity
For a classic tuna salad serving 4:
2 (5-ounce) cans tuna, drained
½ cup mayonnaise
2 tablespoons finely diced celery
2 tablespoons finely diced red onion
1 tablespoon lemon juice
Salt and pepper to taste
Optional Additions
see next page
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