Let’s Make The Best Ever Deli Tuna Salad
Making food, that’s good enough. Pastry student. Home cook.
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Hard boil an egg and slice it in two directions using an egg slicer. Add to bowl with drained tuna.
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Next add minced celery...
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Grate a carrot (or mince pre-shredded carrots) and add them to the bowl.
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Add mayo and mustard. Stir well to break up any chunks.
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Stir in pepper, salt, oregano, and paprika and adjust to taste.
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Transfer to an airtight container and let chill in the fridge overnight.
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This resting time is what gives the tuna salad that “deli” flavor. Don’t rush it!
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