Tinned fish and mayonnaise are having a moment. Both things feel kind of like call-backs to the 1950s, and are shocking evidence of the ways in which social media can influence my preferences. Point being: within the past year, I have felt myself turn towards mayonnaise-based salads, which is something I could never before imagine myself saying.
Amidst rising grocery prices, tinned fish and other proteins present a budget friendly source of nutrients. Even more expensive tinned fish products (gourmet options can be up to $10/tin), are generally cheaper than the fresh alternative. In this context, food-fluencers like @cafehailee and @justine_snacks have taken the opportunity to elevate canned products.
From a personal standpoint, I’ve become somewhat canned fish obsessed. A classic go-to for me is canned tuna. There are a couple reasons I love canned tuna. It is super shelf stable, available at most grocery stores, and as mentioned above, can be cheap. Once you overcome its initial smell and its cat-food-esq texture, it is a relatively neutral tasting protein and can be adapted to fit whatever flavor profile you are desiring (rice bowls, tuna melts, tuna salad sandwiches, etc.).
I try to avoid overeating canned tuna, because it can also contain high levels of mercury, but generally I consider it a relatively healthy and affordable protein. It is a great emergency meal.
Tuna Salad
- 2 tbsp plain greek yogurt
- 1 tbsp kewpie mayo**
- 1 tbsp EVOO
- Juice from 1 lemon
- 1 can tuna (I use TJs canned tuna in olive oil)
- 3 celery ribs (chopped super tiny)
- ¼ red onion (chopped super tiny + rinsed if you want)
- ½ bell pepper (chopped super tiny)
- 1 tsp celery salt (optional)
- Flakey salt and fresh cracked black pepper
Steps:
- In your bowl: mix the greek yogurt, mayo, olive oil, and lemon juice until well combined.
- Add in tuna and crush lightly with a fork until you have desired, bite sized pieces
- Add the vegetables and mix to combine
- Season to taste
Enjoy with tortilla chips, or on some toasted bread as an open-faced or standard sandwich.
** It is unclear whether I have been brainwashed into liking Kewpie mayo over regular American mayonnaise. I probably will never actually know which one tastes better, because I refuse to blind taste test mayo plain (this might be part of Kewpie’s marketing ploy). Unlike American Mayonnaise which utilizes the entire egg, Kewpie Mayo is only made of egg yolks supposedly giving it a richer, slightly sweeter, and *umami flavor*.