Name: Tuna Salad with Cauliflower, Jalapeno, and Cilantro
Total time: 20 min
Yield: Serves 4 (Makes about 2 cups, enough for 4 sandwiches)
Ingredients: 2 (6-ounce) cans solid white tuna in water; 2 tablespoons lemon juice; 1/2 teaspoon table salt; 1/4 teaspoon ground black pepper; 1 small rib celery, minced (about 1/4 cup); 2 tablespoons minced red onion; 4 ounces cauliflower florets, cut into 1/2-inch pieces (about 1 cup); 1 medium jalapeño chile, minced (about 2 tablespoons); 2 medium scallions, minced (about 1/4 cup); 2 tablespoons minced fresh cilantro leaves; 1/2 cup mayonnaise; 1/4 teaspoon Dijon mustard

Why This Recipe Works

In developing our best tuna salad recipe, we discovered three steps that eliminated watery texture and bland flavor: First, we chose the best brand of tuna; then, we drained it in a colander or strainer; finally, we seasoned the tuna before adding the mayonnaise.

Instructions

Drain tuna in colander and shred with fingers until no clumps remain and texture is fine and even. Transfer tuna to medium bowl and mix in lemon juice, salt, pepper, celery, onion, cauliflower, jalapeño, scallions, and cilantro until evenly blended. Fold in mayonnaise and mustard until tuna is evenly moistened. (Can be covered and refrigerated up to 3 days.)