0 from 39 votes
Tuna Salad
This is like no Tuna Salad you've had before! It's made with or without mayo along with crunchy celery and onions, a hint of relish and mustard, zesty lemon juice, and simple seasonings.
Prep Time
15 mins
Total Time
15 mins
Servings: 4 servings
Calories: 200 kcal
Course:
Main Course , Salad
Cuisine:
American
Ingredients
- 2 (5-oz.) cans albacore tuna drained well
- 1 stalk celery finely diced
- 2 tablespoons White onions minced (can sub yellow onion)
- 1/3 cup mayo can sub Greek yogurt
- 1 tablespoon dill or sweet relish (I use dill)
- 1 tablespoon lemon juice
- 1 tablespoon parsley freshly chopped
- 1 teaspoon yellow mustard
- ¼ teaspoon EACH: salt, garlic powder, dry dill weed, freshly cracked pepper
- 1 pinch cayenne optional
For Serving:
- Butter lettuce, bread, flour tortillas, or crackers
Instructions
- Use the lid of the tuna can (or a tuna can strainer) to completely drain the tuna. This is important, as we don’t want watery tuna salad!
- Shred/break the tuna apart thoroughly to create a lot of surface area, this will ensure the other ingredients are well distributed and absorbed.
- Mix the tuna salad ingredients together in a medium bowl until well combined.
- Chill for at least 30 minutes prior to serving if possible. Otherwise, it may be served immediately. Serve in a lettuce wrap, in a sandwich, wrap, or with crackers!
Cup of Yum
Notes
- Pro Tips
- Note:
- This recipe yields about
- 2 ½ cups of Tuna Salad
- , and makes 4 servings (each serving = just over 1/2 cup per person). This is also enough for 3 generously filled tuna sandwiches.
- Storage
- Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.
- Note: This recipe yields about 2 ½ cups of Tuna Salad, and makes 4 servings (each serving = just over 1/2 cup per person). This is also enough for 3 generously filled tuna sandwiches.
- Be sure to drain the tuna very well so that the salad isn't watery.
- I recommend tuna that's packed in water vs. oil, as the mayo already contains oil.
- Break the tuna apart well so that there is a lot of surface area, this allows it all to absorb the mayo and other ingredients well, so that every bite is balanced and flavorful.
- Greek yogurt can be used instead of Mayo if preferred.
- Feel free to top Tuna Sandwiches with cheddar cheese, it's delicious!
- Other additions include: Hard boiled eggs, avocado, a hint of honey, finely diced cucumbers, diced apples, toasted walnuts, almonds, capers, cranberries, grated carrots, diced bell peppers and jalapenos.
- Feel free to make this recipe with canned crab meat, or half crab half tuna! Canned chicken may also be used.
- Chill the tuna salad for at least 30 minutes if possible to allow the flavors to meld.
- Serve this in lettuce wraps, flour tortillas, over toast, or in a sandwich. You can also use this to make Tuna Melts!
- Be sure to try my Tuna Pasta Salad recipe next!
- Store in an airtight container and refrigerate for up to 3-5 days.
Nutrition Information
Calories
200kcal
(10%)
Carbohydrates
2g
(1%)
Protein
14g
(28%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
9g
Monounsaturated Fat
3g
Trans Fat
0.04g
Cholesterol
33mg
(11%)
Sodium
483mg
(20%)
Potassium
177mg
(5%)
Fiber
0.4g
(2%)
Sugar
1g
(2%)
Vitamin A
200IU
(4%)
Vitamin C
4mg
(4%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 200
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 2g | 1% |
| Protein | 14g | 28% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 33mg | 11% |
| Sodium | 483mg | 20% |
| Potassium | 177mg | 4% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.