Description
This classic Tuna Salad recipe is a quick and easy meal perfect for lunch or light dinners. Combining canned tuna with creamy mayonnaise, crunchy celery, tangy pickle relish, and a hint of lemon juice, it offers a fresh, flavorful dish that can be served on toast, in sandwiches, or with crackers. Ideal for pescatarians and those seeking a no-cook, healthy option.
Ingredients
Scale
Salad Ingredients
- 2 cans (5 oz each) tuna in water, drained
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 celery stalk, finely chopped
- 2 tablespoons red onion, finely chopped
- 1 tablespoon sweet or dill pickle relish
- 1 teaspoon lemon juice
- Salt and black pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Prepare the Tuna: In a medium bowl, add the drained tuna and break it up with a fork to create a flaky texture.
- Mix the Dressing and Vegetables: Stir in the mayonnaise, Dijon mustard, chopped celery, red onion, pickle relish, and lemon juice until everything is evenly combined.
- Season: Add salt and black pepper to taste, adjusting according to your preference.
- Chill: Cover and chill the salad for 15–30 minutes to allow the flavors to blend for the best taste.
- Serve: Serve the tuna salad on toast, lettuce leaves, crackers, or in sandwiches as desired. Optionally, garnish with chopped parsley for a fresh touch.
Notes
- For a lighter version, substitute plain Greek yogurt for some or all of the mayonnaise.
- Add chopped hard-boiled eggs or sliced avocado to vary the texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 1g
- Sodium: 390mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 35mg
