Tuna Salad Crisps
I originally made these with a can of tuna filets. The photo shows crackers spread with canned salmon and the same ingredients. I didn't measure anything when I made them, so measurements are estimates.
Servings: 2
Ingredients
- 7 1/2 oz canned tuna or salmon, drained
- 2-3 Tbsp celery, chopped fine
- 2-3 Tbsp onion, chopped fine
- 2-3 Tbsp broccoli florets, chopped fine
- 1/4 cup yogurt or yogurt and mayonnaise or aioli, stirred together
Instructions
- Open the can and drain the tuna or salmon
- Place fish in a small bowl and chop into small pieces
- Add remaining ingredients, yogurt last
- Stir until well mixed, then adjust mixture so it is sticky enough to stay on crackers, but not so liquid it drips off. The texture will depend on the fat content of the yogurt. (Add a teaspoon of water if needed.)
- Spread on crackers. or toast. I like to use WASA Rye Crispbread.
To add flavor, squeeze some lemon juice into the bowl. Or a few drops of chipotle sauce. Or an herb mix. Play around.