Best-Ever Tuna Salad
User Reviews
5
Best-Ever Tuna Salad
Description
This tuna salad recipe starts by pickling finely chopped red onions in apple cider vinegar to soften their sharpness. The drained tuna is combined with these onions, dried cranberries, chopped celery, capers, dill, and parsley, bringing a mix of textures and flavors that range from tart and salty to fresh and sweet. The dressing of mayonnaise, fresh lemon juice, Dijon mustard, salt, and pepper adds creamy brightness and ties all ingredients together.
The salad is refrigerated for at least an hour to allow the flavors to meld. It can be served on a bed of greens or in sandwiches for a satisfying meal component.
This recipe allows preparation up to 24 hours in advance and stores well in the refrigerator for multiple days. Leftovers can be frozen but thawing may alter the creamy texture of the dressing. Stir before serving if stored.
Ingredients
- ½ cup red onion finely chopped
- ½ cup apple cider vinegar
- 2 oz. cans tuna we love Wild Planet, drained, in water
- ½ cup dried cranberries
- 2 celery chopped, ribs
- ¼ cup capers drained
- 2 tablespoon dill fresh, chopped
- 1 tablespoon parsley fresh, chopped
- ¾ cup mayonnaise
- 1 large lemon the juice from
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt start with ½ teaspoon, then add more, to taste
- black pepper to taste, freshly ground
Instructions
- Place the red onions in a small bowl and cover with apple cider vinegar. Set aside for 15 minutes, and then drain.
- In a large bowl, add the drained tuna, pickled onions, cranberries, celery, capers, dill and parsley.
- In a medium bowl, mix together the mayonnaise, lemon juice, mustard, salt and pepper (add the salt in ½ teaspoon increments, to taste).
- Add the mayo mixture to the tuna mixture, and using a large wooden spoon, stir the salad to fully incorporate all ingredients.
- Refrigerate for at least 1 hours before serving. (Can be prepared 24 hours in advance of serving).
- Serve on a bed of greens or as sandwiches.
Notes
- Pickling onions in vinegar mellows their pungency for better texture and flavor balance.
- The dressing can be made up to 3 days ahead and mixed into the salad up to 24 hours before serving.
- Store the salad refrigerated; leftovers keep 4-6 days, and the creamy texture may change if frozen and thawed.
- Stir the salad before serving if it has been refrigerated for a while to redistribute dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 30g | 10% |
| Protein | 1g | 2% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 18mg | 6% |
| Sodium | 905mg | 38% |
| Potassium | 100mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 22g | 44% |
| Vitamin A | 123IU | 2% |
| Vitamin C | 17mg | 19% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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