Here is Craig Claiborne’s version of the classic lunchbox staple. Celery, red onion and red bell pepper add crunch; capers and lemon juice lend a little tang.
Ingredients
- 2(6-ounce) cans solid, waterpacked tuna
- ½cup mayonnaise, preferably homemade
- ½cup finely diced celery
- 3tablespoons finely diced red onion
- 3tablespoons finely minced red bell pepper
- 2tablespoons drained capers
- 2teaspoons lemon juice
- Kosher salt and freshly ground black pepper to taste
- Sliced sandwich bread of choice
- Nutritional Information
Nutritional analysis per serving (4 servings)
430 calories; 24 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 22 grams protein; 41 milligrams cholesterol; 774 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- In a medium bowl, combine the tuna, mayonnaise, celery, onion, bell pepper, capers and lemon juice. Mix with a fork until thoroughly combined. Season to taste with salt and pepper. Serve on the sandwich bread of your choice.
5 minutes
Dining and Cooking