112 ozwhite flaked tuna in water drained- Rinsed in water
2stalk celery finely diced
2sweet pickle relish (optional)- Lowest sodium you can find or omit.
1onion chopped- I like to use red onion
1/3cupmayonnaise low sodium- See notes
1/3 cupplain Greek yogurt- See notes
1 or 2tspsmoky paprika to taste
1tspground black pepper
Ingredients for the Mayonnaise
1large egg room temperature
1cupextra light olive oil
1tspMustard Seed yellow ground
1tbspdistilled white vinegar
1tbspapple cider vinegar
1/4tspPepper Red Or Cayenne
Instructions for the Tuna Salad
In a fine mesh strainer immersed almost fully in a bowl that nicely accepts the strainer, rinse and drain the tuna well.
Combine all ingredients in a small bowl and mix well. You can use right away but always nice to let the ingredients mingle for a while.
Use in sandwiches, salad, cracker appetizers or a tuna pasta.
Instructions for the mayonnaise
Place all ingredients in order listed in a narrow jar or beaker just wide enough to fit your stick blender.
Place stick blender in the bottom of the jar and turn on high. A vortex will form and pull the oil down and the oil will begin to thicken and turn to the typical off-white.
Slowly move the blender head slowly up and down a little higher each time, until all the oil is incorporated and the mayo is thick and no drizzles of oil is visible. The whole blend should take no longer than 1 minute.
Store in a sealed container in the refrigerator for up to two weeks or the expiration date on the eggs.
See my Low Sodium Mayonnaise post for more details about making mayo.Use the Greek yogurt for a lower fat tuna salad version. Add more yogurt for a creamier taste if desired.Use 2/3 - 3/4 cup low sodium mayo and no yogurt if you are not so worried about fat.