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–+ servings

Tuna Egg Salad

Prep: 15 minutes
Cook: 0 minutes
Total Time: 15 minutes
Yield: 6 servings
Course: Entree, Salad
Cuisine: American
Diet: Gluten Free
Calories: 174kcal
Author: Jessica Gavin
I love making tuna egg salad because it’s one of those versatile recipes I can serve on sandwiches, tucked into lettuce wraps, or enjoyed by the spoonful for a quick lunch or light dinner.

Ingredients

  • 3 large hard boiled eggs
  • 15 ounces (g) canned chunk light tuna , drained well
  • ½ cup (ml) mayonnaise
  • ½ cup (68 g) diced celery, ⅛" dice
  • ¼ cup (27 g) finely chopped red onion
  • 1 tablespoon (g) dill relish, or sweet
  • 1 tablespoon (g) sliced green onions
  • 1 tablespoon (ml) Dijon mustard
  • 2 teaspoons (ml) lemon juice
  • ½ teaspoon (3 g) kosher salt
  • ¼ teaspoon black pepper

Instructions

  • Chop the Eggs – Use a chef's knife to roughly chop the hard boiled eggs into smaller pieces. Add to a large bowl.
  • Make the Salad – In the large bowl with the eggs, add the drained tuna, mayonnaise, celery, red onion, relish, green onions, mustard, lemon juice, salt, and pepper. Stir to combine, mixing well until the egg yolks are incorporated.
  • To Serve – Season with more salt and pepper as desired. Serve immediately or cover and refrigerate until ready to use.

Notes

  • Recipe Yield: About 3 cups
  • Serving Size: About ½ cup
  • Boiled Eggs: Bring water to a low boil (~200°F/93°C) with eggs covered by 1 inch. Add eggs, boil 30 seconds, then cover and simmer on low for 12 minutes. Transfer immediately to an ice bath and chill 15 minutes.
  • Steamed Eggs: Add 1 inch of water to a pot with a steamer insert. Bring to a boil, add eggs with tongs, cover, and steam for 13 minutes. Transfer immediately to an ice bath and chill 15 minutes.
  • Tuna Selection: Light tuna is flavorful, softer, darker in color, and easier to mix. White albacore tuna is firmer, lighter in color, and milder in taste. Pouched tuna does not require draining. Drain the tuna packed in oil.
  • Using Freshly Cooked Tuna: Use 1 1/3 cups.
  • Storing: Refrigerate in an airtight container for up to 5 days.

Nutrition

Calories: 174kcal | Carbohydrates: 2g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 101mg | Sodium: 405mg | Potassium: 78mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 197IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 0.5mg
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