Best Tuna Salad
User Reviews
5
-
Prep Time
15 mins
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Total Time
15 mins
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Servings
3
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Course
Main Course
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Cuisine
American
Best Tuna Salad
Description
The recipe assembles solid white albacore tuna with a combination of mayonnaise and fresh chopped vegetables and herbs, including celery for crunch, red onion for sharpness, and parsley for brightness. Capers or minced baby dill pickles provide tangy, briny notes. Lemon juice and minced garlic add fresh, zesty undertones, while Dijon mustard is optional for mild spice. Salt and pepper complete the seasoning.
The preparation is straightforward: mix all these ingredients gently to retain texture, seasoning as desired. The choice of solid white tuna ensures a firmer texture and cleaner flavor compared to chunk light. The salad's creamy and slightly tangy profile works well on various bread types or as a light filling in wraps or salad leaves.
The notes include a method for draining tuna thoroughly to prevent excess moisture and suggestions to substitute part of the mayonnaise with Greek yogurt for a lighter version. It also encourages trying different breads or lettuce leaves to serve the salad.
Ingredients
- 2 (5 oz) cans albacore tuna well drained, solid white, in water
- 1/3 cup (heaping) mayonnaise
- 1/3 cup celery minced
- 3 Tbsp onion rinsed and drained, minced, red
- 2 Tbsp capers rinsed, or 2 Tbsp minced baby dill pickles (optional
- 1 Tbsp lemon juice
- 1/2 tsp garlic minced
- 2 Tbsp parsley chopped, fresh
- 1 tsp Dijon mustard (optional)
- salt about 1/4 tsp and 1/2 tsp, freshly ground
- black pepper about 1/4 tsp and 1/2 tsp, freshly ground
Instructions
- Add tuna, mayonnaise, celery, red onion, capers, lemon juice garlic, parsley and dijon mustard to a mixing bowl.
- Toss ingredients together, while seasoning with salt and pepper to taste.
Notes
- Drain canned tuna thoroughly by pressing with the lid to remove excess liquid before mixing.
- Chunk light tuna can be used if well-drained, starting with less mayonnaise as it holds more moisture.
- For a lighter version, substitute 1/4 cup Greek yogurt and 1 tablespoon mayonnaise instead of full mayonnaise.
- Serve tuna salad on bread slices, pita pockets, croissants, bagels, tortillas, or lettuce leaves for variety.
User Reviews
Overall Rating
5
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