Description
This classic Tuna Salad is a quick and easy no-cook recipe perfect for a healthy lunch or snack. Made with canned tuna, creamy mayonnaise, tangy Dijon mustard, fresh chopped celery and red onion, and a hint of pickle relish and lemon juice, this salad is flavorful and protein-packed. It can be served chilled on sandwiches, wraps, lettuce cups, or crackers for a satisfying meal.
Ingredients
Scale
Tuna Salad Ingredients
- 2 cans (5 ounces 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 (optional)
- 1 teaspoon lemon juice
- Salt and black pepper to taste
- Chopped fresh parsley or dill for garnish (optional)
Instructions
- Combine Ingredients: In a medium bowl, add the drained tuna, mayonnaise, Dijon mustard, finely chopped celery, finely chopped red onion, sweet or dill pickle relish if using, and lemon juice.
- Mix Well: Stir all the ingredients together until everything is evenly coated with the creamy mixture and well combined.
- Season: Add salt and black pepper to taste, mixing again to distribute the seasoning evenly throughout the salad.
- Garnish: Optionally sprinkle chopped fresh parsley or dill on top to enhance flavor and presentation.
- Serve: Serve the tuna salad chilled on sandwiches, wraps, lettuce cups, crackers, or as a protein-rich topping for your favorite salad.
Notes
- For a lighter option, substitute some or all of the mayonnaise with Greek yogurt.
- Add chopped hard-boiled eggs or crisp apples to create delicious variations.
- Tuna salad can be stored covered in the refrigerator for up to 3 days.
