Tuna Salad with Olive Oil Mayo

Ingredients

Main Ingredients

• 2 cans tuna in water or olive oil, drained well
• ⅓ cup olive oil mayonnaise (sugar-free)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh lemon juice or apple cider vinegar

Vegetables

• ¼ cup finely chopped celery
• 2 tablespoons finely chopped red onion
• 1 tablespoon chopped fresh parsley or dill

Seasonings

• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika or mustard powder

Optional Add-Ins

• 1 hard-boiled egg, chopped
• ¼ avocado, diced
• 1 teaspoon Dijon mustard (sugar-free)
• 1 tablespoon chopped pickles or capers

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Preparation Steps

1. Open the tuna cans and drain all liquid completely.
   Place the tuna in a large mixing bowl and gently break it apart with a fork. Do not mash it too finely; keeping some texture makes the salad more enjoyable.
2. Add the olive oil mayonnaise to the tuna.
   Mix slowly until the tuna is evenly coated but still fluffy.
3. Drizzle in the extra virgin olive oil and add the lemon juice.
   Stir gently. This step enhances flavor and adds healthy fats.
4. Add the chopped celery and red onion.
   These provide crunch and freshness. Mix until evenly distributed.
5. Add parsley or dill, salt, black pepper, garlic powder, and paprika.
   Stir again, tasting as you go, and adjust seasoning if needed.
6. If using optional ingredients such as egg, avocado, or mustard, fold them in gently at the end to avoid overmixing.

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Resting Time

Cover the bowl and let the tuna salad rest in the refrigerator for 10 to 15 minutes.
This allows the flavors to blend and improves overall taste.