Tuna salad is a tried-and-true: It’s seen me through seemingly-endless college nights, my first few days in New York City, and even now in 2023. Tuna salad’s been there for me! So I always get a little nostalgic when I think about this classic.
Tuna salad is a staple in my house because I’ve got all the ingredients ready-to-go: Canned tuna, capers, celery, onion, fresh herbs, lemon, and mayonnaise. Briny capers and bright lemon gives canned tuna a breath of life, and veggies give everything a much-needed crunch. I’ve experimented with olive oil and mayonnaise alternatives in the past, but nothing beats this ingredient: creamy mayo brings everyone together in this delicious, happy party. After simply tossing everything in a big bowl, voila: You’ve got a meal right there.
Here, I take this salad a (tiny) step further and dress it up with some cheddar cheese and English muffin. Who doesn’t want a classic, open-faced tuna melt on any weekday? This tuna salad is good in the fridge for up to 2-3 days, so you can make a double batch and use the second portion whenever you’re hungering for another tuna melt. This recipe is also good with crackers or over leavy greens. Let me know how you prepare your favorite tuna salad!