According to the Food Timeline Library, when Albert P. Halfhil’s sardine factory began to experience a shortage of sardines in the early 20th century, Halfhil began canning tuna. Restaurants and recipe books soon featured the flaky fish in salads containing mayonnaise, lemon juice and seasonings. Making tuna salad at home can be accomplished quickly with ingredients you may already have.
Open the canned tuna and drain the liquid. Flake the fish into a bowl, breaking up any chunks. If using fresh tuna, sear the steaks on both sides until the flesh turns white, about 5 minutes. Let the fish rest; then it flake into a bowl.
Add enough mayonnaise to cause the fish to just stick together. Alternately, for a lower-fat version, use unflavored yogurt in place of the mayonnaise.
Dice celery and onion and add it to tuna mixture. Stir in lemon juice, pepper and optional ingredients to taste.
- Laura Beth Drilling/Demand Media