Tuna Salad
This easy Tuna Salad combines olive-oil-packed tuna, crisp veggies, and a creamy, flavor-packed dressing. Ready in just 15 minutes—you’ll love it!
Servings: 4 servings
Cost: $5.21
Equipment
- Large bowl
Ingredients
- 3 (5-ounce) cans tuna drained and flaked with a fork, see note 1
- 3 tablespoons finely chopped celery
- 2 tablespoons finely chopped red onion see note 2
- 2 tablespoons pickle relish or finely chopped bread and butter pickles
- 2 tablespoons finely chopped flat-leaf parsley
- 1/3 cup mayo I love Hellman’s/Best Foods; use up to 1/2 cup for creamier tuna
- 1 teaspoon Dijon-style mustard
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- Salt and pepper to taste
- Serving suggestions see note 3
Instructions
- Thoroughly drain the tuna and place in a large bowl. Add finely chopped celery and red onion (drained, if you soaked in water), pickle relish, parsley, mayo, mustard, lemon juice, olive oil, and salt/pepper to taste. I add a heaping 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Stir to combine and enjoy immediately as is or loaded in a sandwich with lettuce, in a lettuce wrap, or with chips/crackers/etc. (see note 3).
Video
Notes
Note 1: I recommend albacore packed in olive oil for this recipe.
Note 2: If you’re sensitive to the flavor of raw red onion, soak the diced onions in salted ice water for 10 minutes. Drain thoroughly before using in this salad.
Note 3: Serving suggestions:
- Serve in croissants or bread with lettuce and bread & butter pickles.
- Serve in a lettuce wrap alongside fresh veggies such as cherry tomatoes, sliced cucumber, sliced bell peppers, snap peas, broccoli, etc.
- Serve with pita chips, crackers, or whole-grain bread.
Nutrition
Serving: 1serving | Calories: 158kcal | Carbohydrates: 3g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 232mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 1mg