Easy Tuna Salad Recipe
User Reviews
5
-
Cook Time
15 mins
-
Total Time
15 mins
-
Servings
4
-
Calories
192 kcal
-
Course
Main Course
-
Cuisine
American
Easy Tuna Salad Recipe
Description
Easy Tuna Salad Recipe combines canned tuna with mayonnaise and Dijon mustard, balanced with lemon juice and diced vegetables like celery and red onion. Fresh Italian parsley adds herbal notes, while sweet relish or chopped pickles contribute a mild tang. The salad is mixed until well blended but retains some chunkiness from the tuna flakes and crispness from the veggies. This mixture offers creamy, savory, and slightly tangy flavors layered with textural variety. It adapts well to sandwiches, wraps, or can be served on lettuce leaves for a low-carb choice.
The mustard and lemon juice provide brightness to cut through the richness of the mayonnaise. The salad’s consistency can be modified by adjusting the amount of mayo to personal preference. This recipe’s ingredients make it suitable for quick lunches or light dinners.
Salt and pepper season the salad to taste, and using oil-packed tuna enhances flavor depth. The relish or pickles add a subtle sweet-sour contrast, enhancing the overall balance of the dish.
This basic tuna salad can be stored refrigerated for several days, making it convenient to prepare in advance. Portion sizes can be easily halved if needed, keeping ingredient ratios consistent for reliable results.
Ingredients
- 2 (5 ounce) tuna drained, cans, preferably oil-packed
- 1/3 cup mayonnaise or to taste
- 1 teaspoon Dijon mustard or grainy mustard
- 1 tick celery chopped small
- 1/2 tablespoon lemon juice
- 1-2 tablespoons red onion chopped small
- 1 tablespoon Italian parsley chopped, fresh
- salt to taste
- black pepper to taste
- sweet relish 1-2 tablespoons, relish optional, pickles chopped (dill or sweet), or chopped capers
- pickle
- caper
Instructions
- Drain the tuna and add it to a bowl. Mash/flake it with your fork to desired texture.
- Add the remaining ingredients to the bowl and mix together. Taste and adjust as needed.
- Serve in sandwiches (I usually add lettuce and cucumber to mine), wraps, or even lettuce wraps for a low-carb option.
Notes
- Store the tuna salad in the refrigerator for 3 to 5 days to keep it fresh.
- Adjust mayonnaise quantity to taste when halving or scaling the recipe.
- Use oil-packed tuna for better flavor and texture in the salad.
- Serve the salad in sandwiches with lettuce and cucumber for added crunch and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 1g | 0% |
| Protein | 14g | 28% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 317mg | 13% |
| Potassium | 175mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 267IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
