Description
This classic Tuna Salad is a quick and easy no-cook meal perfect for a healthy lunch or light dinner. Made with canned tuna, mayo, fresh celery, and zesty pickle relish, it offers a creamy, flavorful, and satisfying dish that can be served on toast, in lettuce wraps, or over a salad.
Ingredients
Scale
Salad Ingredients
- 2 (5-ounce) cans tuna in water, drained
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard (optional)
- 1 celery stalk, finely chopped
- 2 tablespoons red onion, finely chopped
- 1 tablespoon sweet or dill pickle relish
- 1 teaspoon lemon juice
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Combine Ingredients: In a medium bowl, mix together the drained tuna, mayonnaise, Dijon mustard if using, finely chopped celery, red onion, pickle relish, and lemon juice until the mixture is well combined and creamy.
- Season: Add salt and pepper to taste, adjusting the seasoning to your preference.
- Chill (Optional): For best flavor, cover and refrigerate the tuna salad for 10 to 15 minutes before serving to allow the flavors to meld.
- Serve: Enjoy the tuna salad on toast, inside crisp lettuce wraps, with your favorite crackers, or as a topping over a fresh green salad.
Notes
- Substitute Greek yogurt for half of the mayonnaise to create a lighter, tangier version.
- Add chopped hard-boiled eggs or shredded carrots for additional texture and nutrition.
- Use albacore tuna for a milder flavor or chunk light tuna for a stronger, more pronounced tuna taste.