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Healthy Home Economist / Archives / Recipes / Seafood / Deli Style Tuna Salad Recipe (4 Ingredients!)

Deli Style Tuna Salad Recipe (4 Ingredients!)

by Sarah Pope / Affiliate Links ✔

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Table of Contents[Hide][Show]
  • How to Buy the Best Tuna
  • Deli-Style Tuna Salad
  • References

This delicious, fast to make, 4 ingredient tuna salad tastes like what you would enjoy in an authentic New York deli-style restaurant.Deli Style Tuna Salad Recipe

With many of us stocking our pantries with shelf-stable essentials right now, the question is…how to make this stuff taste good when we eat it? In my view, tuna is one of the easiest canned meats to turn into a gourmet dish…deli-style tuna salad!

How to Buy the Best Tuna

Don’t use just any tuna, though. Definitely don’t buy supermarket brands that frequently include sneakily named additives like  “broth” (aka MSG) and other undesirables.

Regarding the type of tuna to look for, opt for “light” instead of Albacore or “white” tuna, which has three times or more mercury. Also avoid “gourmet” or “tonno” tuna. These options are made with bigger yellowfin tuna and can contain mercury levels comparable to canned white. (1)

I also recommend choosing sustainably caught tuna either sourced from the Atlantic or tested by a third party to be free of toxins. This brand and this brand are excellent.

Most tuna comes from the Pacific, and these critters swim all the way up to the coast of Japan, which dumped tons of radioactive water into the ocean during the Fukushima nuclear reactor accident in 2011. The problem has not yet resolved nearly 10 years later with the very strong potential for much more contaminated water to be released into the Pacific in the near future. (2)

Once you have yourself some safe tuna to use, shelf-stable pantry staples can be easily made into a gourmet dish!

Deli Style Tuna Salad Recipe
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Deli-Style Tuna Salad

This delicious, fast to make, 4 ingredient tuna salad tastes like what you would enjoy in an authentic New York deli style restaurant.

Course Salad
Cuisine American
Keyword deli-style, easy, gourmet, keto, paleo
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 150 kcal
Author Sarah Pope

Ingredients

  • 1 tin Light Skipjack tuna preferably Atlantic sourced and/or third party tested
  • 1/4 cup green onions chopped
  • 1/4 cup mayonnaise
  • 1/2 tsp sea salt

Instructions

  1. Drain tuna and place in a bowl. Add sea salt.

    sea salt added to tuna
  2. Add mayo.

    Deli Style Tuna Salad Recipe (4 Ingredients!)
  3. Add chopped green onions.

    chopped green onions added to tuna
  4. Blend for 30 seconds with a stick blender.

    blending tuna salad
  5. Serve with crackers or on a bed of salad greens.

    deli-style tuna salad in a bowl
  6. Refrigerate leftovers in a glass container with a lid. Stays fresh for 3-4 days refrigerated.

Nutrition Facts
Deli-Style Tuna Salad
Amount Per Serving (0.25 cup)
Calories 150 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1.75g9%
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 25mg8%
Sodium 499mg21%
Potassium 150mg4%
Carbohydrates 0.5g0%
Protein 5.6g11%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

new york deli tuna salad

References

(1) Albacore vs Light Tuna Mercury Levels
(2) Safety of Fukushima Wastewater Release

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Category: Seafood
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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