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Tuna Salad Recipe

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A classic tuna salad combining canned tuna with mayonnaise, mustard, lemon juice, fresh vegetables, and herbs for a quick, flavorful, and versatile dish perfect for lunch or light dinner.

Ingredients

2 cans of tuna in water, drained

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1/4 cup finely chopped red onion

1/2 cup finely chopped celery

2 tablespoons chopped fresh parsley

Salt and pepper to taste

Instructions

  1. In a large mixing bowl, combine the drained tuna, mayonnaise, Dijon mustard, and lemon juice.
  2. Add the chopped red onion, celery, and parsley to the bowl.
  3. Season with salt and pepper to taste.
  4. Mix everything together until well combined.
  5. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Notes

  • Avocado Tuna Salad: Add diced avocado for a creamy twist.
  • Greek-Inspired: Incorporate chopped cucumbers, Kalamata olives, and feta cheese.
  • Spicy Tuna Salad: Mix in chopped jalapeños or a dash of hot sauce for heat.
  • Crunchy Tuna Salad: Add chopped apples or grapes for sweetness and crunch.
  • Store in an airtight container in the refrigerator for up to 3 days.
  • Best served cold or at room temperature.
  • Can substitute mayonnaise with Greek yogurt for a healthier option.
  • Adding chopped hard-boiled eggs increases protein and richness.
  • This recipe is naturally gluten-free.

Nutrition

Find it online: https://recipesbyjanet.com/tuna-salad-recipe/