Description
A classic and easy tuna salad recipe made with solid white albacore tuna, mayonnaise, fresh vegetables, and a hint of lemon juice, perfect as a light lunch or sandwich filling.
Ingredients
Scale
Main Ingredients
- 2 cans 5 oz solid white albacore tuna in water, well drained
- 1/3 cup heaping mayonnaise
- 1/3 cup minced celery
- 3 Tbsp minced red onion, rinsed and drained
- 2 Tbsp capers, rinsed (optional, can substitute with 2 Tbsp minced baby dill pickles)
- 1 Tbsp lemon juice
- 1/2 tsp minced garlic
- 2 Tbsp chopped fresh parsley
- 1 tsp dijon mustard (optional)
- About 1/4 tsp salt
- About 1/2 tsp freshly ground black pepper
Instructions
- Combine Ingredients: Add the well-drained tuna, mayonnaise, minced celery, red onion, capers or minced baby dill pickles, lemon juice, minced garlic, chopped fresh parsley, and dijon mustard into a mixing bowl.
- Mix and Season: Gently toss all ingredients together until evenly combined. Season with salt and freshly ground black pepper to taste, mixing thoroughly to incorporate the seasoning.
- Serve: Serve immediately or chill in the refrigerator for 30 minutes before serving for enhanced flavor. Enjoy as a sandwich filling, on crackers, or with fresh greens.
Notes
- Make sure to drain the tuna well to avoid excess moisture in the salad.
- Mayonnaise can be substituted with Greek yogurt for a lighter version.
- If you prefer a tangier flavor, increase the lemon juice slightly.
- Dijon mustard is optional but adds a nice depth of flavor.
- You can add chopped hard-boiled eggs or avocado for variation.
- Keep the salad refrigerated and consume within 2 days for best freshness.
