Easy and Quick Olive Tuna Salad

A very simple and fast tuna salad that is tangy and fresh. This is a fridge staple!

I make this tuna salad every Friday to keep in the fridge for a simple and fast snack or lunch. The kids love it though they generally pick out the olives to eat and snack on the Ritz Crackers. But the more I’ve exposed them to tuna, the more I have seen them curiously nibble on it.

This recipe is awesome for sandwiches, a tuna melt, simply with some fresh vegetables, on a bagel for breakfast (this is a huge point of contention in our family), or like we always have it, with buttery, rich Ritz Crackers (not sponsored, just really love Ritz).

THE INGREDIENTS

Tuna: I am super boring and use your basic ol’ tuna in water. I know! Blasphemy! It’s just what is easy for my family. I’m not going to buy a $12 jar of beautiful tuna in olive oil from Spain and then have my kids throw it on the floor. Use whatever kind of tuna you like!

Lemon juice: Always use freshly squeezed lemon! Adds brightness and tang.

Olives: I use sliced green olives in brine. I just like the taste and I generally always have it on hand. This is another instance that you just use what you got! If you have whole olives, just chop em up! Any type of olive will work here. I’ve made this with Kalamata and it was divine too.

Mayo: If you’re using something other than Helman’s , I’m not sure we can be friends. JOKES. Use your favorite mayo here. You can make it REAL creamy by using Japanese Kewpie mayo which I usually reserve for my most decadent of mayo usage.

White Pepper: I’ll keep saying it, this is the most under rated of all spices/peppers. It’s acidic and works so well in many dishes. If you don’t have it you can add black pepper or omit completely.

Crackers: Use what you got but I find that the buttery Ritz Cracker cuts through the tangy tuna salad really nicely.