Tuna Salad
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
200 kcal
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Course
Main Course, Salad
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Cuisine
American
Tuna Salad
Description
The recipe starts by thoroughly draining and flaking canned albacore tuna to avoid excess moisture, ensuring a balanced texture when mixed with diced celery and minced onions. The creamy component is mayonnaise, which can be substituted with Greek yogurt, combined with dill relish, fresh lemon juice, yellow mustard, and herbs like parsley and dry dill weed. A pinch of cayenne adds optional mild heat.
After mixing, chilling the salad for at least 30 minutes allows the flavors to meld and develop. This tuna salad serves well wrapped in butter lettuce, on bread or crackers, or as a filling in sandwiches and wraps. The texture is creamy with fresh, crunchy bites from celery and a mild bite from onion.
The recipe yields approximately 2½ cups, enough for four servings or three sandwiches. Variations can include additions like eggs, avocado, nuts, or peppers to customize texture and flavor. Proper storage in an airtight container refrigerated maintains freshness for up to 3–5 days.
Ingredients
- 2 albacore tuna drained well, 5 oz. cans
- 1 talk celery finely diced
- 2 tablespoons onion minced (can sub yellow onion, white
- 1/3 cup mayonnaise can sub Greek yogurt
- 1 tablespoon dill relish I use dill, or sweet relish
- 1 tablespoon lemon juice
- 1 tablespoon parsley freshly chopped
- 1 teaspoon yellow mustard
- ¼ teaspoon salt freshly cracked pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon dry dill weed
- ¼ teaspoon pepper
- 1 pinch cayenne pepper optional
For Serving:
- butter lettuce
- bread
- flour tortillas
- 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!
Notes
- Drain tuna thoroughly to prevent a watery salad and break it apart well for even mixing and flavor absorption.
- This recipe makes about 2½ cups, sufficient for 4 servings or 3 generously filled sandwiches.
- Mayonnaise can be replaced with Greek yogurt; add toppings like cheddar, hard-boiled eggs, avocado, or nuts for variation.
- Chill the salad for at least 30 minutes before serving to enhance flavor melding.
- Store leftovers in an airtight container refrigerated for up to 3 to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 200 kcal
% 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.
User Reviews
Overall Rating
5
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