For a basic tuna salad recipe, gather 2 6-ounce cans of tuna, 1 teaspoon flat leaf parsley, 2 tablespoons celery, 2 tablespoons onion, 1/3 cup prepared mayonnaise and 1 tablespoon coarse-ground mustard. Combine all elements in a mixing bowl, and integrate thoroughly.
To begin, mince the parsley, onion and celery. For more texture, cut the celery and onion coarsely to produce bigger pieces. For more bite, substitute red onion for white. When preparing tuna, it is critical to drain all the liquid from the can. To extract excess water from the tuna itself, place it in a colander, and press down with a potato masher or the back of a spoon. Next, transfer the fish to the mixing bowl and break up any clumps before adding the remaining ingredients.
After adding the vegetables, herbs and mayonnaise, season the mixture with salt and pepper, taste, then enhance seasoning if necessary. For a touch of acid, consider adding the juice of a freshly squeezed lemon or a drizzle of bottled lemon juice. If coarse-ground mustard is unavailable or undesired, substitute with a Dijon or yellow variety, or omit the mustard altogether. To introduce some sweetness, consider adding 2 tablespoons of pickle relish. For a slightly more health-conscious preparation, substitute mayonnaise with a low-fat alternative or plain yogurt. For a looser consistency, drizzle in some olive oil and re-stir components.