Servings: 2
Protein: 30g
Calories: 229
Ingredients
Steam The Tuna
- 3/4 cup water
- 1/2 cup white wine
- 2 bay leaves
- 2 pinches mustard seeds
- 1 tsp peppercorns (sub 1/4 tsp ground pepper)
- 1 lemon, divided
- 8 oz yellowfin tuna
Salad Ingredients
- 1/2 mayonnaise
- 1/2 shallot, minced (sub red onion)
- 1/4 cup celery, finely diced
- 1/2 tsp white pepper
- 1/2 tsp celery seed
- 1 lemon
- salt and pepper
- 1/4 cup parsley, chopped (optional)
Instructions
- Put water, wine and spices in a saucepan that has a steamer basket. Cut the ends of each side of a lemon and add to water. Set saucepan over medium heat and bring to a simmer. Set steamer basket on top and place tuna inside. Cover, and steam over simmering water for about 7 minutes, turning tuna once, until tuna is cooked all the way through. Flake with a fork to check that all pink is gone. Remove from heat, set tuna aside to cool. Discard water and spices.
- Flake the tuna by hand into a medium mixing bowl. Add mayo, shallot, celery, white pepper, celery seed. Work the ingredients together with a fork until all tuna is shredded and well combined. Squeeze half a lemon over and season with salt and pepper. Refrigerate for at least 12 hours. Check seasoning before serving adding lemon juice and a touch more mayo if needed. Option to add chopped parsley.
Notes
This is an adaptation of a tuna salad recipe that I learned to make in college when I prepped food for a seafood deli and restaurant. The secret is two-fold. First, use fresh tuna and steam it instead of opening a can. Second, white pepper and celery seed.
Make it the day before and refrigerate overnight for best results.
Nutrition
Serving: 0.5cup | Calories: 229Cal | Carbohydrates: 16g | Protein: 30g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 79mg | Potassium: 832mg | Fiber: 5g | Sugar: 4g | Vitamin A: 799IU | Vitamin C: 68mg | Calcium: 82mg | Iron: 3mg
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