Description
This Tuna Salad is a simple, nutritious, and versatile dish made with canned tuna, fresh vegetables, and a creamy dressing. It’s quick to make and can be served in many different ways, making it perfect for lunch, dinner, or a picnic.
Ingredients
- 2 cans (5 oz each) tuna in water or oil, drained
- 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
- 1 tablespoon Dijon mustard (optional)
- 1 tablespoon lemon juice
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup dill pickles or relish, chopped (optional)
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley or dill (optional, for garnish)
- Lettuce leaves, crackers, or bread for serving
Instructions
- Drain the liquid from the cans of tuna and transfer the tuna to a medium-sized mixing bowl. Break up the tuna with a fork.
- Add mayonnaise, Dijon mustard (if using), lemon juice, chopped celery, red onion, and pickles (if using). Stir well to combine.
- Season with garlic powder, salt, and pepper to taste, and mix again.
- Taste and adjust seasoning as needed, adding more lemon juice, salt, or pepper to suit your preference.
- Serve the tuna salad on a bed of lettuce, on whole-grain crackers, or as a sandwich or wrap. Garnish with fresh parsley or dill, if desired.
Notes
- For a lighter version, use Greek yogurt instead of mayonnaise.
- Add chopped avocado for extra creaminess and healthy fats.
- For a Mediterranean twist, add Kalamata olives, cucumbers, and feta cheese.
- For a spicy version, add chopped jalapeños or a dash of hot sauce.
- For a sweet and savory flavor, add diced apples, grapes, or raisins.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 35mg
