Best Tuna Salad
Yield: 6 servings
Calories: 386kcal
Looking for a delicious and healthy tuna salad recipe? Look no further! This recipe is packed with fresh ingredients and is perfect for a quick and easy lunch or dinner.
Ingredients
- 20 ounces (567 g) canned tuna packed in water, drained
- 1 cup (240 ml) mayonnaise
- ½ cup (68 g) diced celery, ⅛" dice
- ¼ cup (27 g) finely chopped red onion
- 2 tablespoons (26 g) dill relish, or sweet
- 1 tablespoon (15 ml) dijon mustard
- 1 tablespoon (4 g) sliced green onions
- 2 teaspoons (10 ml) lemon juice
- ½ teaspoon (3 g) kosher salt
- ¼ teaspoon black pepper
Instructions
- Make the Salad - In a large bowl, use a fork to break up the tuna into smaller pieces. Add the mayonnaise, celery, onion, pickle relish, mustard, green onions, lemon juice, salt, and pepper. Stir to combine, mixing well until the desired consistency is reached.
- 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 1/2 cup
- Storing: Refrigerate in an airtight container for up to 5 days.
- Light Tuna: Flavorful, softer, darker in color, and easier to mix.
- White Tuna: Albacore is firmer, lighter in color, and milder in taste.
- Pouched Tuna: Does not require draining.
- Tuna Packed in Oil: Drain well.
- Using Freshly Cooked Tuna: Use 2 cups.
Nutrition
Calories: 386kcal | Carbohydrates: 3g | Protein: 23g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 876mg | Potassium: 276mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 102IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg
Recipe Link
Recipe Video