Description
This classic tuna salad combines tender tuna with crunchy vegetables and a creamy dressing, making it a quick and versatile dish. Perfect for sandwiches, lettuce wraps, or as a dip, it can be easily customized to suit your taste. Enjoy it chilled for a refreshing meal!
Ingredients
Scale
- 2 cans of tuna (5 oz each), drained
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup sweet pickle relish (optional)
- Salt and pepper to taste
- 1 tablespoon fresh dill or parsley, chopped (optional)
- 4 slices of bread or lettuce leaves for serving
Instructions
- Open the cans of tuna and drain thoroughly.
- Transfer the drained tuna into a medium-sized mixing bowl and break it up with a fork.
- In a separate small bowl, combine the mayonnaise, Dijon mustard, and lemon juice. Whisk until well blended.
- Add the chopped celery and red onion to the tuna, along with the sweet pickle relish if using.
- Pour the dressing mixture over the tuna and vegetable mixture. Gently fold the ingredients together with a spatula or large spoon.
- Season with salt and pepper to taste, and fold in fresh herbs if using.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve the tuna salad on toasted bread, lettuce leaves, or in halved avocados or tomatoes.
Notes
- Customize your tuna salad by adding ingredients like chopped bell peppers, hard-boiled eggs, or a dash of hot sauce.
- For a lighter option, substitute Greek yogurt for mayonnaise.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes