Pancetta, Onion Tuna Salad – a delicious recipe with fish, white onion, tomatoes, Lemon, larger, Salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
1) Drain tuna and then place in a bowl.
2
2) Cook Pancetta on a medium to high flame in a pan until both sides of the pancetta begin to turn crispy. Remove from flame.
3
3) Dice 3/4 of a medium-sized onion; Cut cherry tomatoes into quarters and Chop Pancetta into small diced pieces. Then, place in bowl with tuna.
4
4) Squeeze half a lemon into the tuna fish, removing any seeds that may have fallen in.
5
5) Mix two heaping tablespoons of mayonnaise and 1.5 heaping table spoons of Dijon mustard into tuna salad (remember, this is tuna salad so feel free to adjust these measurements according to your preferences!).
6
6) Season with a sprinkle of sea salt and some ground black pepper.
7
7) Thoroughly mix ingredients together with a fork.
141
kcal
Calories
1
g
Fat
19
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 5oz. cans of your favorite tuna fish (we used chunk light but I'm sure any tuna will do...)., 1 medium sized white onion, 15 -20 cherry tomatoes, 1 Lemon, and more.
Yes, Pancetta, Onion Tuna Salad falls under the Seafood category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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