It seems to me that celery stalks add juiciness and freshness to any dish. This celery and tuna salad is no exception. It turns out very fresh, even despite the fact that it is seasoned with mayonnaise. By the way, this salad can be seasoned not only with mayonnaise – olive oil is also good. Therefore, the choice of salad dressing is up to you.
Ingredients (for 3 servings):
- Tuna canned in its own juice – 120 gr. (1 can)
- Celery stalks – 3 pcs.
- Fresh cucumber – 1-2 pcs.
- Eggs – 2 pcs.
- Mayonnaise (or olive oil)
- French mustard (old style)
- Dried oregano – to taste
- Ground black pepper – to taste
- Ciabatta (or any other savory bun) – optional
Cooking process
Boil the eggs hard boiled (cook 7-8 minutes after boiling). Cool, peel and cut into small cubes.
My celery stalks and cucumber and cut into small pieces. Put it on a plate.
Drain liquid from canned tuna. Mash (or break) the pieces of tuna with a fork. Add it on vegetables and eggs.
Dress the salad with mayonnaise and French mustard. Another good dressing option is olive oil, French mustard and lemon juice.
Gently mix all the ingredients. Sprinkle the finished salad with dried oregano and ground black pepper. Salt as needed.
This celery and tuna salad is great as a snack or even a main course if you put it in a ciabatta. Ciabatta can be replaced with a whole grain bun.
Recipes for other salads that can also be served in ciabatta:
Smoked chicken salad with pickled mushrooms https://takajaeda.com/en/recipes-en/smoked-chicken-salad-with-pickled-mushrooms/
Cod liver salad with capers https://takajaeda.com/en/recipes-en/cod-liver-salad/