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Delicious and healthy tuna salad served with fresh herbs and vegetables.

Tuna Salad

A quick and flavorful tuna salad that combines creamy mayo, crunchy veggies, and zesty flavors for a satisfying meal.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans canned tuna, drained well Choose chunk light or albacore for best results.
  • 3-4 tablespoons mayonnaise Adjust according to taste.
  • 1 teaspoon Dijon mustard
  • 1-2 tablespoons lemon juice Freshly squeezed preferred.
  • 1 small celery stalk, finely chopped
  • 2 tablespoons red onion or green onion, finely chopped
  • 1 tablespoon pickle relish or chopped pickles
  • to taste salt and black pepper
  • pinch paprika (optional)
  • little chopped dill (optional)
  • tiny splash pickle juice (optional)

Method
 

Preparation
  1. Drain the tuna really well, pressing the lid down to squeeze out extra liquid.
  2. Add tuna to a bowl and break it up with a fork, keeping some small chunks for texture.
  3. Stir in mayonnaise, mustard, and lemon juice to create a creamy base.
  4. Add chopped celery, onion, and pickles. Mix well.
  5. Taste and adjust with salt and pepper. If flavor is flat, add more lemon or mustard.
  6. Chill for 10 to 15 minutes if time allows for improved flavor.

Notes

This tuna salad is flexible; feel free to add ingredients like ripe avocado for creaminess or sautéed spicy jalapeños for a kick. Store leftovers in the fridge for up to three days.