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Classic Tuna Salad

A delicious and versatile tuna salad that can be enjoyed in sandwiches, on greens, or with crackers.
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Prep Time 15 minutes
Total Time 15 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • Mixing Bowl
  • Fine-Mesh Strainer

Ingredients
  

Tuna

  • 2 cans solid white tuna in water, drained (5 oz each)

Dressing

  • 1/2 cup mayonnaise (adjust to taste; Greek yogurt can be used for a lighter option)
  • 1 tablespoon Dijon mustard (for added tang)

Vegetables

  • 1/4 cup celery, finely chopped (adds crunch and freshness)
  • 1/4 cup red onion, finely chopped (for a hint of sweetness and color)
  • 1/4 cup sweet pickle relish (for a touch of sweetness)
  • 1 tablespoon fresh lemon juice (to brighten up the flavors)

Seasoning

  • Salt (to taste)
  • Pepper (to taste)

Optional Ingredients

  • 1 hard-boiled egg, chopped (optional; adds richness)
  • 1 tablespoon fresh parsley, chopped (for garnish and freshness)

Instructions
 

  • Start by draining the canned tuna thoroughly. Use a fine mesh strainer or simply press down on the lid to expel excess water.
  • In a large mixing bowl, add the drained tuna. Use a fork to flake the tuna into smaller pieces.
  • Add the mayonnaise to the bowl and stir well to combine, ensuring that the tuna is fully coated.
  • Incorporate the Dijon mustard, mixing it in thoroughly.
  • Add the finely chopped celery and red onion to the bowl.
  • Include the sweet pickle relish and pour in the fresh lemon juice.
  • Season the mixture with salt and pepper according to your taste preferences.
  • If using, fold in the chopped hard-boiled egg gently.
  • Sprinkle the chopped fresh parsley over the salad and stir gently to combine all the ingredients.
  • Cover the bowl with plastic wrap or transfer the tuna salad into an airtight container. Refrigerate for at least 30 minutes before serving.

Notes

Enjoy it on its own, in a sandwich, or as a dip with your favorite crackers.
Keyword Easy