Delicious
Meal Ideas
TUNA SALAD
When is tuna not just tuna? When it’s a self-contained Tuna Salad!
1-2
SERVINGS
15
MINUTES
STUFF YOU NEED
2 cans (7 oz each) solid white tuna in water
¼ cup hummus
⅓ cup mayonnaise
1 ½ Tbsp Dijon mustard
1–2 Tbsp relish (don’t be shy, go heavy if that’s your style)
1 celery stalk
1 carrot
½ onion (red, yellow, or white—dealer’s choice)
Juice of ½ lemon
SPICES YOU NEED
¼ tsp black pepper
¼ tsp paprika
¼ tsp onion powder
¼ tsp garlic powder
Tools of the Trade
2 mixing bowls (medium + small, or 1 big + 1 medium)
Food processor (optional, but makes you look pro)
🚀 How to Wreck This Tuna (The BT Way)
1. Drain It, Don’t Stain It
○ Crack those cans over the sink unless you want eau de fish market in your kitchen.
○ Got a cat? Toss ‘em a little juice and a bite—they’ll worship you forever.
2. Break It Down
○ Fork the tuna into bite-sized chunks.
○ We’re not making tuna dust—this is still a meal, not baby food.
3. Spice First
○ Drop Old Bay, black pepper, paprika, onion powder, and garlic powder right on the tuna.
○ Mix. Taste. Feel alive.
4. Hit It with Acid
○ Squeeze in that lemon juice and stir.
○ This is where bland turns to rock ‘n roll.
5. Veggie Smash
○ Toss celery, carrot, and onion into the food processor. Pulse until fine (the smaller, the smoother—unless you like big crunch).
○ Stir into the tuna.
6. Sauce in a Side Bowl
○ In your second bowl, mix mayo + hummus + Dijon + relish.
○ Want heat? Add hot sauce. Don’t? Skip it. This is your kitchen, your show.
7. Unite the Forces
○ Pour creamy sauce into the tuna/veg bowl.
○ Mix until it looks like your kind of tuna salad bliss—chunky, creamy, smooth, or somewhere in between.
💥 That’s It. Done. No BS.