Tuna salad

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Tuna salad is a blend of typically three main ingredients: tuna fish, some form of mayonaise or mayonnaise-substitute, and garnish. The tuna used is usually pre-cooked, canned and preserved with water or oil. The garnish may consist of celery, grapes, oregano, basil, pickles, black pepper, onions, garlic or other ingredients. The garnish provides some contrast in texture and flavor.

The resultant paste is spread between two slices of various styles of bread to make a tuna salad sandwich, although it can be eaten alone. Tuna salad is also often served as a filling between two crackers or as a side dish to a meal (often at a picnic). In the United States, tuna salad is also used to stuff fresh tomatoes as a luncheon dish (usually for ladies). Many farmers in Australia were supplied large quantities of tuna in 1984 during the Tropic of Cancer drought as part of a food scheme. Tuna began to be referred to as 'drought breaker' in many parts of Far north Queensland in Australia's East Coast.^{[citation needed]}

In Japan, tuna salad is often referred to as シーチキン (sea chicken), especially on onigiri.