Tuna Salad
Creamy, crunchy, and comforting, this Tuna Salad is a classic recipe that everyone will love. It comes together quickly for a tasty and effortless lunch!
Servings 4 servings
Calories 283kcal
Equipment
- mixing bowl
Ingredients
- 4 (5-ounce) cans tuna well-drained
- 5 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 1 celery stalk finely chopped
- ¼ cup diced red onion
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- In a large bowl, add the tuna and break up any large pieces with a fork. Add the mayonnaise, mustard, celery, onion, lemon juice, salt, and pepper.
- Stir together until combined. Taste and adjust salt and pepper, if desired.
- Serve immediately or cover and refrigerate for up to 3 days.
Notes
- For a bit of extra flavor, you can add 1 to 2 tablespoons of sweet pickle relish to the salad.
- I like a bit of green in my salad, so I finely chop the leaves at the top of the celery stalk and mix them in as well. You could also add finely chopped parsley or some of your favorite herbs like dill or chives.
- To take some of the bite out of the red onions, you can soak them in water beforehand.
- I recommend using fresh lemon juice whenever you’re able to for the freshest, bright flavor, as bottled lemon juice sometimes leaves an aftertaste. You can also add lemon zest for extra lemony flavor.
- For a lighter recipe, you can swap mayonnaise with Greek yogurt.
- Try to dice the celery and onions into similar bite-sized pieces, so you get a little bit of everything with each bite.
Nutrition
Calories: 283kcal | Carbohydrates: 2g | Protein: 33g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 858mg | Potassium: 341mg | Fiber: 1g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 3mg