I didn’t eat tuna for a long time. I have to be honest, I sort of forgot it existed and I think it’s because I thought I was too refined, too cool to eat it. It felt so old fashioned.

And yet when I decided it might be time to try it again, I realized I’d been missing out on something. I used a few recipes and they were good, but one day I thought I would try my mom’s tuna salad. That’s when I realized what I had been missing out on – making a basic recipe that can be enjoyed as-is or adding various ingredients when I have then or want to try them. Parsley is good added to many things like this. Chickpeas (garbanzo beans), too. And if you want to spice it up there’s garlic and chile powder.

But for now, start here. Added bonus– it’s Lent!

2 cans tuna, drained (I usually buy the kind in water, but I’ve noticed some tuna salad recipes talk about adding oil so I’ve bought the kind in oil, too, although water will give you less fat, obviously)

2 slices onion, diced (I used white here but red gives it a more intense flavor)

2 celery stalks diced

Mayonnaise

Salt and pepper, to taste

Mix all ingredients together in a bowl. Adjust seasoning, as desired.