You can use a green, yellow or orange pepper here, too, if that’s what you’d like. It also gives the salad some colour, which is always welcome. This is a great substitute for celery as I think it adds a bit more flavour and complexity along with texture to your tuna salad. I like red peppers for the sweetness and vegetal flavour it lends to the tuna salad. Anything you have on hand will do - this recipe is great to riff on and you don’t need to follow it to the absolute letter! Step 3: Refrigerate and serve Refrigerate until serving. Pour the dressing in slowly, gently tossing to coat ingredients. Then, in a large bowl, combine peas, onion, celery, tuna, eggs and cooled macaroni. In a small bowl, combine mayonnaise, relish, salt and pepper. You can even sub in a finely diced shallot or some sliced green onions. Step 2: Combine the ingredients TMB Studio First, make the dressing. Any kind of onion will do - I call for a yellow onion in the recipe because that is what I typically have on hand at home but a red onion or a white onion will also work great here. Next, you need to add half of a finely diced onion. Open the cans and then drain the brine from the tuna by pressing down on the lid over the tuna flakes and pouring it into the sink. Save the oil-packed kind for something like a salad Nicoise. For tuna salad, the brined tuna is all that’s needed as the ones packed in olive oil tend to a) be more expensive and b) be pretty flavourful on their own so they don’t typically need to be a part of a dish like tuna salad. I recommend simply using canned tuna in brine. So, to begin with, we need to prep your tuna. All that’s required is to mix it all up and then enjoy right away or save for later! In fact, the only things that are in this tuna salad are canned tuna, onion, red pepper, dill, mayo and a bit of whole grain mustard, a splash of vinegar and a few dashes of tabasco sauce. Much like in my chicken salad recipe, this one obviously doesn’t use celery or any ingredients like eggs. Tuna salad is one of the easiest salads to make and it can come together in a flash. So if you’re searching for a quick, easy tuna salad recipe that doesn’t use celery or eggs, then look no further! How to Make Tuna Salad Without Celery or Eggs Neither celery nor eggs are necessary in creating a delicious tuna salad (and I keep the mayo relatively light comparatively, as well) so long as you have enough going on to keep the flavours interesting. That’s why I’ve made a tuna salad without eggs or celery recipe for everyone to enjoy! While the vast majority of tuna salad recipes do call for celery and some of them even call for hard-boiled eggs (this is far too much, if you ask me), not everyone always has these ingredients in their refrigerators and they can actually be a bit divisive for some. Tuna salad is one of the easiest and tastiest things to have for lunch and it doesn’t need to stick to the same “celery and onion” method in order to turn out fantastic. Want to throw together a quick tuna salad for lunch but don’t have any celery? Have no fear! I’ve developed a delicious tuna salad without celery recipe that uses ingredients you likely already have in your pantry or fridge.
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