Martha Stewart's Tuna Salad
Martha Stewart's Tuna Salad is creamy, crisp, and bright with sweet apple, fresh basil, and lemon. It’s a quick no-cook lunch that’s perfect for sandwiches, crackers, or serving over greens.
Ingredients
- 1 (12-ounce) can tuna in oil drained well
- 2 to 3 stalks celery diced
- 1 red apple diced, skin left on
- 3 tablespoons mayonnaise
- 2 tablespoons fresh basil leaves chopped
- 1/2 lemon juice freshly squeezed
- salt and pepper to taste
Instructions
- Put the drained tuna in a medium-sized bowl and break it up a little with a fork, keeping some texture rather than mashing it into a paste.
- Add the diced celery and diced red apple to the bowl, aiming for fairly even pieces so each bite has crunch.
- Spoon the mayonnaise into the bowl with the tuna, celery, and apple.
- Add the chopped fresh basil and the juice from half a lemon, scraping in any basil that clings to the knife or cutting board.
- Season with salt and pepper, then gently stir or fold everything together until well combined.
- Taste the tuna salad and adjust the salt and pepper as needed, adding just a tiny pinch of salt if desired.
- Cover the bowl and chill the tuna salad in the refrigerator for 15 minutes so the lemon, basil, and apple can settle together.
- Serve the tuna salad over greens, piled onto sandwich bread or toast, or with your favorite crackers.
Notes
Keep leftovers covered in the refrigerator and eat within 1 to 2 days. This tuna salad is best the first day because the apple stays crisp and the basil tastes freshest; stir before serving leftovers and add only a tiny dab of mayonnaise or a squeeze of lemon if needed. Do not reheat.
Nutrition
Calories: 245kcal
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