*****”Elevate Your Tuna Salad with This Surprising Twist!”*****
Tuna salad has long been a go-to lunch option for me due to its simplicity and affordability. However, one ingredient that has never quite won me over is celery. While it is a common addition to tuna salad, I’ve always found its flavor to be earthy and unexciting. It got to the point where I decided to skip the celery altogether in my recipe. Yet, I soon realized that my celery-free tuna salad was lacking something crucial.
In my quest for a celery substitute, I stumbled upon the perfect solution by accident. After making Ina Garten’s ricotta bruschetta, I had an excess of green onions in my fridge that needed to be used up. It turned out that green onions make a fantastic replacement for celery in tuna salad. Not only do they add depth to the flavor profile and bring back the fresh green color that celery provides, but their sharpness also complements the tuna’s taste beautifully. This pairing makes sense considering that fish and scallions are often used together in various dishes.
To prepare tuna salad with green onions, simply chop both the green and white parts of the onion to your desired size and mix them in with your other ingredients. I prefer using white canned tuna with mayonnaise, lemon juice, and salt in my recipe. I enjoy serving this revamped tuna salad on crunchy sourdough toast with arugula, spinach, fresh tomato slices, and sun-dried tomatoes for a delightful meal.
– Adapted from a post by Simply Recipes
