Chef #204452's Note:
I found this recipe as I was looking for a Tuna Salad that did not have eggs in it. Fortunately, I came across this on Martha Stewarts' website. I love this recipe and make it quite often. Usually, I double it so I have extra for lunch.
My Private Note
Units: US | Metric
- 12 ounces tuna in water, drained
- 2 stalks celery, halved lengthwise and thinly sliced
- 1 gala apples, cored, peeled, and cut into 1/4-inch pieces (or any sweet apple)
- 3 tablespoons mayonnaise (I use Miracle Whip with Olive Oil)
- 2 tablespoons fresh basil leaves, chopped
- 1 tablespoon fresh lemon juice
- salt and pepper, to taste
- 1Combine tuna, celery, apple, mayonnaise, basil, and lemon juice; mix well.
- 2Season with salt and pepper to taste.
- 3Note: The original recipe calls for Lemonaise instead of Mayonnaise. However, I am unable to find it in our local grocery stores.
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Nutritional Facts for Martha Stewarts' Tuna Salad
Serving Size: 1 (170 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 370.4
- Calories from Fat 116
- Total Fat 12.9 g
- Saturated Fat 2.5 g
- Cholesterol 80.7 mg
- Sodium 862.8 mg
- Total Carbohydrate 19.6 g
- Dietary Fiber 2.8 g
- Sugars 11.7 g
- Protein 42.9 g