Tuna Salad
This classic tuna salad is a delicious, versatile dish that combines canned tuna with mayonnaise, fresh veggies, and seasonings to create a flavorful, protein-packed meal. It’s simple to make, healthy, and can be served in a variety of ways, whether in a sandwich, wrap, or on top of greens. This recipe is perfect for quick lunches, light dinners, or snacks.
Equipment
- 1 Mixing Bowl
- 1 Fork (for flaking tuna)
- 1 Spoon (for mixing)
- 1 Knife for chopping vegetables
Ingredients
- 2 cans 5 oz Tuna in water, drained
- 1/2 cup Mayonnaise or Greek yogurt for a healthier option
- 1 tablespoon Dijon mustard
- 1/4 cup Celery finely chopped
- 1/4 cup Red onion finely chopped
- 2 tablespoons Pickles finely chopped
- 1 tablespoon Lemon juice
- Salt and pepper to taste
Optional: 1 hard-boiled egg, chopped
Instructions
- Drain the canned tuna thoroughly and place it in a mixing bowl. Use a fork to flake the tuna into smaller pieces.
- Add the mayonnaise (or Greek yogurt), Dijon mustard, and lemon juice to the bowl.
- Finely chop the celery, red onion, and pickles, then add them to the tuna mixture.
- Season with salt and pepper, and stir until everything is well combined.
- (Optional) For a creamier texture, fold in a chopped hard-boiled egg.
- Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice.
- Serve immediately on a bed of greens, as a sandwich, in a wrap, or with crackers.
Notes
- Make it lighter: Use Greek yogurt or mashed avocado instead of mayonnaise for a healthier, lower-calorie version.
- Flavor variations: Add fresh herbs like parsley or dill for a burst of flavor. You can also experiment with ingredients like olives, capers, or fresh tomato for a Mediterranean twist.
- Storage: Leftover tuna salad can be stored in an airtight container in the fridge for up to 3 days.
- For extra crunch: Add chopped nuts, like almonds or walnuts, for a unique texture.