This tuna salad recipe is an easy lunch that you can make ahead for a week’s worth of meals. A refreshing and filling dish made with canned flaked tuna, celery, onions, pickles, and mayonnaise.
I love easy lunch sandwiches, from classic chicken salad to ham and cheese. This tuna salad recipe is no exception.
Holly’s Recipe Highlight: Classic Tuna Salad
Why make it: Tuna salad is quick and easy to prepare and versatile enough to add your favorite ingredients. Serving Suggestions: Make ahead and serve in sandwiches for lunch or as a snack with crackers.
Total time: 15 minutes Servings: 4 Cooking method: Chill
tuna salad ingredients
Tuna: I prefer water-packed tuna to oil-packed tuna because it’s lighter, but any type will do. Solid tuna has larger fillets, while lump tuna has smaller fillets. Dressing: The dressing is mayonnaise based and very simple. Add lemon juice and a little Dijon mustard for some acidity. Additional Ingredients: Diced celery, chopped pickles, and sliced green onions add flavor and crunch.
best variation
Why not swap out some of the mayonnaise for Greek yogurt to make this salad a little lighter? Add fresh herbs (such as flat-leaf parsley or dill). For an extra crunch, try diced red peppers or red onions. Adding capers, chopped olives, or dried cranberries will make this salad even better. To make the salad even more elongated, add chopped boiled eggs.
How to make tuna salad
Drain the tuna thoroughly (see below for detailed recipe). Combine all ingredients in a medium bowl and mix gently. Taste and season with salt and pepper before serving.
store leftovers
If you don’t want to eat it first because it’s so delicious, the tuna fish salad will keep in the fridge for up to two days.
See more tuna favorites
See more tuna recipes
Did you like this tuna salad recipe? Please leave a comment and rating below.
Drain the tuna well.
In a medium bowl, combine mayonnaise, dill pickle, celery, green onion, Dijon, and lemon juice. Then stir to combine.
Add the tuna and break it up slightly with a fork. Stir to combine and season with salt and pepper.
Use it to top salads, add it to sandwiches, or add it to pasta salads.
Enjoy tuna salad in sandwiches, on top of lettuce, or wrapped in tortillas.
calorie: 369 | carbohydrates: 2g | protein: 17g | fat: 32g | Saturated fat: 5g | Polyunsaturated fats: 19g | Monounsaturated fats: 7g | Trans fat: 0.1g | cholesterol: 48mg | sodium: 738mg | potassium: 232mg | fiber: 1g | sugar: 1g | Vitamin A: 211IU | Vitamin C: 2mg | calcium: 43mg | iron: 2mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of ingredients used.
course fish, lunch, snack
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(Translate tag) Celery
