This Tuna Salad recipe is the bomb! It’s got the perfect mix of crunch and creaminess, and it’s super easy to whip up for a quick lunch. This recipe is so yummy and cozy! You only need a few basic ingredients to make it, and it tastes super fresh. This recipe is super tasty and you can totally make it your own by serving it in different ways.
There’s a reason why tuna salad is a calming dish. This recipe, which is a go-to for school lunches and is really simple to prepare, comes together quickly to create a filling supper. With this recipe, you can’t go wrong because the flavors and textures work so well together.
I adore how easily this dish for tuna salad can be put together using common cupboard goods. A terrific main ingredient, canned tuna is convenient to store, affordable, and filling. This meal is simple to make anytime hunger hits and will satisfy every time. The stove doesn’t even need to be turned on.
Course Main Course
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4 servings
REQUIREMENTS FOR MAKING THIS RECIPE
- Use tuna that has been packed in water when you add mayonnaise to the dish. Use a little less mayonnaise if you use tuna that has been oil-packed. Although I use canned tuna in this tuna salad dish, pouches of tuna are also an option.
- The recipe tastes best when made with full-fat mayonnaise, but you may also use low-fat mayonnaise if you like.
- Dijon mustard gives your salad a pleasantly acidic, zesty flavor.
- Chopped celery gives the tuna a pleasant textural contrast.
- Red onions: sliced red onions give texture and combine well with the other ingredients because of their sharper, somewhat spicier, crisp flavor.
A RECIPE FOR TUNA SALAD
- Celery should be chopped into tiny, bite-sized pieces.
- Slice the red onion into manageable bits.
- Add the tuna to a big bowl and use a fork to break up any big chunks. Add the lemon juice, celery, onion, mustard, mayonnaise, salt, and pepper.
- Mix everything together by stirring. If necessary, taste and adjust the salt and pepper
RECIPE PROFESSIONAL TIPS
- Add 1 to 2 teaspoons of sweet pickle relish to the recipe for a little more flavor.
- The celery stalk’s top leaves are chopped finely and added to the salad since I prefer a little touch of green in my salads. Additionally, you might use some of your preferred herbs, like chives or dill, or finely chopped parsley.
- You can soak the red onions in water prior to lessen their bite.
- Because bottled lemon juice occasionally has an aftertaste, I advise using fresh lemon juice whenever you can for the most vibrant, fresh flavor. For even more lemon taste, add lemon zest.
- You may substitute Greek yogurt for mayonnaise in a dish to make it lighter.
- To ensure that every bite contains a bit of everything, try to dice the celery and onions into similar-sized bite-sized pieces.
HOW LONG IT WILL REMAIN FRESH?
Refrigerated tuna salad can be eaten for up to three days. The fish and mayonnaise in the dish require that it not be left out at room temperature for long.
MAY I COLDSTORE THIS?
The answer is yes! Tuna salad can be stored in the freezer for up to two months. When ready to eat, let thaw in the refrigerator overnight, drain any extra liquid, and give it a thorough stir.
CAN I ADD ANYTHING ELSE?
You may put your own spin on this recipe in a number of ways. For even more texture and flavor, try mixing in some diced apples, scallions, pecans, walnuts, bell peppers, or grapes. To boost the flavor, try sprinkling in some chopped herbs, curry powder, paprika, raisins, or dried cranberries.
WHAT IS THE BEST WAY TO SERVE THIS?
- This tuna salad recipe is great on its own, but there are other ways I enjoy eating it.
- Serve over a bed of lettuce or construct a wrap out of the leafy green.
- Use your preferred sliced bread or burger buns to make a sandwich out of this.
- To spice things up, try stuffing the tuna salad into a pita pocket or an avocado.
- Use this as a dip with some chips or crackers.
Bowl for combining ingredients
- Four 5-ounce cans of tuna,
- drained; five tablespoons of mayonnaise;
- two tablespoons of Dijon mustard;
- one stalk of celery, minced;
- quarter cup of diced red onion;
- two tablespoons of fresh lemon juice;
- half a teaspoon of salt; and
- a quarter teaspoon of powdered black pepper.
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