15 minutes
A traditional tuna salad made with canned tuna, vegetables, and a creamy mayonnaise dressing, perfect for sandwiches or salads.
Solid White Tuna In Water, drained
0 oz
tablespoons
teaspoons
teaspoons
Celery, minced
cups
Red Onion, minced
tablespoons
Pickles, chopped
tablespoons
Garlic, minced or pressed
teaspoons
Fresh Parsley Leaves, minced
tablespoons
cups
teaspoons
1. Drain and Shred Tuna
Start by draining the tuna thoroughly using a colander to remove all the excess water. Once drained, take the tuna and shred it with your fingers until no clumps remain, aiming for fine, even flakes.
2. Season Tuna
Transfer the shredded tuna to a medium bowl. Add the lemon juice, table salt, and ground black pepper first, mixing well to ensure that these seasonings are distributed evenly throughout the tuna.
3. Add Vegetables and Herbs
Mix in the minced celery, red onion, chopped pickles, minced garlic, and fresh parsley. These ingredients bring a variety of textures and flavors, from the crunch of the celery to the tanginess of the pickles.
4. Fold in Mayonnaise and Mustard
Fold in the mayonnaise and Dijon mustard gently but thoroughly until the tuna is evenly moistened and you don't see any dry spots.
5. Refrigerate and Serve
Cover the bowl and refrigerate the tuna salad for up to three days if you prefer. This allows the flavors to meld together, making for an even tastier sandwich filling. Enjoy your classic tuna salad on your choice of bread, or over a bed of greens for a lighter option.
Swap out mayo for a blend of olive oil and a touch of Greek yogurt, add chopped kalamata olives, cucumber, feta cheese, and a sprinkle of oregano. Serve on crusty bread or in a pita.
Replace mayo with a mixture of light mayo and hoisin or soy sauce. Add diced water chestnuts, scallions, a dash of sesame oil, and a sprinkle of sesame seeds. Serve in lettuce wraps or on rice crackers.
Mix in some mashed avocado with a little mayo, fold in black beans, corn, cilantro, and a bit of lime juice. Add a small amount of chipotle in adobo or chili powder for heat. Serve on toasted corn tortillas or with tortilla chips.
Incorporate diced apples, grapes, walnuts, and replace some of the mayo with Greek yogurt. Serve on whole-grain bread or over a bed of mixed greens.
Stir in curry powder to the mayo, add raisins or chopped dried apricots, and toasted slivered almonds. Serve on naan or in a wrap with fresh spinach leaves.
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