Servings 4 Cups
Tuna salad is so quick and easy to make. It is also so versatile like your favorite pair of black jeans. You can put it on gluten-free or whole-grain bread, pair it with rice and beans, pair it with a tomato and lettuce salad or eat it as is. It's like you are eating slightly different dishes throughout the week when you make this for your lunch. As a person who usually makes food for one, I usually end up eating the same lunch for the entire week which can be a tad bit boring. However, with this dish, you can make it seem like you are eating a different meal each day. Spontaneity, they say, is the spice of life, so why not start with your tuna salad? Enjoy!
Ingredients:
10-12 ounces of tuna
1 diced medium red onion
2 cups of diced celery
3 boiled/grilled cobbs of corn
2 tsp of dry dill
3/4 cup of vegan mayonnaise
salt and pepper to taste
Instructions:
1. Prepare your corn by either boiling or grilling it. If you are boiling, put water in a pot and place it on the stove at a medium-high temperature. Remove the husks of your corn while you wait for the water to boil. Once the water is boiling, place the corn into the pot for 5 minutes. Remove the corn from the water and let it cool. If you are grilling, leave the husks on your corn. Turn your grill to 375-425 degrees Fahrenheit and place your corn onto the grill. Leave corn on the grill for 15 minutes and then remove and let cool before removing the husks. You can always use a can of corn as well if you are crunched for time.
2. Open your large can or small cans of tuna. Strain the tuna in a colander and place it in a bowl.
3. Wash your celery and dice it into small pieces. Place into the bowl.
4. Dice your red onion and place it into the bowl.
5. Cut your corn off the cob and add it to the bowl.
6. Add vegan mayonnaise, dill, salt, and pepper to the bowl. Mix together with a large spoon.
7. Place in the refrigerator to cool. Enjoy.
Additional Information:
In Costa Rica, dry dill in the store can be difficult to find. I always end up buying my dill at the farmer's market fresh. What if the recipe calls for dried dill instead of fresh? Here is a small tip! You can place your dill in the oven at 200 degrees Fahrenheit for 20-25 minutes. The dill will crumble into dried pieces for you to store in a container. This is also perfect if you cannot use all of your fresh dill before it goes bad. Now you will always have dill for future use.
It is perfectly acceptable to eat tuna directly from the can, however, I always like to rinse and strain my tuna with water. This helps remove excess sodium or oil/fats that have been added as ingredients. The sad part of this is, sometimes it also drains some of the omega-3 fatty acids as well.
Vegan mayonnaise is extremely difficult to find in Costa Rica so I often make my own. In the United States, Veganaise was always found in my refrigerator. However, some things just aren't as readily available in the town where I live. I have just learned to make adjustments and that is OK. This way I can use a healthier oil because canola oil is used as an ingredient in Veganaise. For vegan mayonnaise, I use the following recipe that I found on the website Saucy Kitchen:
1/4 cup aquafaba
1 tsp dijon mustard
1 Tbsp of apple cider vinegar or lemon juice
1 cup of neutral-flavored oil (sunflower, avocado, olive)
1/4 tsp of salt
(Place vegan mayonnaise in the refrigerator for 4-5 hours for it to thicken prior to use, otherwise, it is a bit runny like aioli.)
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