Classic Tuna Salad
A refreshing and protein-packed tuna salad with crisp vegetables and a creamy dressing.
15 mins
Prep Time
0 mins
Cook Time
2
Servings
Ingredients
- 2 cans (5 oz each) tuna in water, drained
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1/2 cup celery, finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup dill pickles, finely chopped
- 1 tbsp fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh parsley, chopped (optional)
Nutrition Facts
320Calories
28gProtein
12gCarbs
18gFat
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Instructions
1
Drain the tuna thoroughly and transfer it to a mixing bowl. Use a fork to flake the tuna into small pieces.
2
Add the mayonnaise and Dijon mustard to the bowl. Mix well until the tuna is evenly coated.
3
Add the diced celery, red onion, and chopped pickles to the bowl. Stir to combine all ingredients.
4
Squeeze fresh lemon juice over the mixture and season with salt and black pepper. Mix well.
5
Taste and adjust seasoning if needed. For extra freshness, stir in chopped parsley.
6
Serve immediately on a bed of greens, in a sandwich, or with crackers. Enjoy!
Chef's Tips
- Texture Tip: For a chunkier salad, avoid over-mixing the tuna.
- Healthier Option: Substitute Greek yogurt for half the mayonnaise to reduce calories.
- Extra Crunch: Add diced apples or walnuts for a sweet and crunchy twist.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
- Spice It Up: Add a dash of hot sauce or cayenne pepper for a spicy kick.
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