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tuna-salad

A friend of mine always says, if you’re not making tuna sandwiches at home once a week, you’re doing life wrong—and he’s completely right. Tuna salad is fast, satisfying, and endlessly adaptable. The secret is using high-quality tuna packed in olive oil. It’s richer, more tender, and the oil adds incredible flavor, which you’ll use right in the dressing. I like my tuna salad loaded with texture and brightness. Celery and red onion bring crunch, jalapeño adds heat, and capers, pickles, and Dijon deliver that briny punch. Fresh dill and parsley keep it light, while lemon zest, juice, and just a touch of honey round everything out. This tuna salad keeps beautifully in the fridge for up to five days, so you can enjoy it as a weekday lunch or part of a brunch spread. For the ultimate sandwich, layer it on a crisp baguette with lettuce, tomato, and avocado, and my favorite–jalapeño chips for crunch. Best Practices * Use quality tuna: Tuna packed in olive oil has a richer texture and flavor than water-packed versions. * Don’t skip the acid: Lemon juice and zest balance the richness and bring the whole dish to life. * Season as you go: Taste after mixing and adjust with salt, pepper, or extra lemon. The flavors deepen as it sits. * Keep it chunky: Fold the tuna gently to maintain texture instead of mashing it smooth. * Storage tip: Chill in an airtight container for up to 5 days. The flavor actually improves after a few hours in the fridge. * For sandwiches: Toast the baguette lightly so it stays crisp even with the creamy filling. Add chips right before eating for the best crunch.

Ingredients