Description
A quick and easy tuna salad recipe that combines oil-packed tuna with creamy mayo, tangy mustard, crunchy celery, and fresh herbs. Perfect for sandwiches, wraps, or lettuce wraps for a light and delicious meal.
Ingredients
Scale
Salad Mix
- 2 (5 ounce) cans tuna, preferably oil-packed, drained
- 1/3 cup mayonnaise (adjust to taste)
- 1 teaspoon Dijon mustard or grainy mustard
- 1 stick celery, chopped small
- 1/2 tablespoon lemon juice
- 1-2 tablespoons red onion, chopped small
- 1 tablespoon fresh Italian parsley, chopped
- Salt and pepper, to taste
Optional Ingredients
- 1-2 tablespoons sweet relish
- Chopped pickles (dill or sweet)
- Chopped capers
Instructions
- Prepare Tuna: Drain the tuna thoroughly and place it into a mixing bowl. Use a fork to mash or flake the tuna to your preferred texture, ensuring it breaks up evenly for a consistent salad base.
- Mix Ingredients: Add the mayonnaise, Dijon mustard, chopped celery, lemon juice, red onion, fresh parsley, salt, and pepper to the bowl with the tuna. Mix all ingredients thoroughly until well combined. Taste the mixture and adjust seasoning or ingredient quantities as needed to suit your preference.
- Serve: Serve the tuna salad as a filling for sandwiches, wraps, or opt for low-carb lettuce wraps. Consider adding fresh lettuce and cucumber slices for extra crunch and freshness.
Notes
- You can customize the salad by adding sweet relish, chopped pickles, or capers for added flavor.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- This tuna salad can be stored in the refrigerator for up to 3 days.
- Adjust the amount of lemon juice and mustard to taste for a tangier salad.
- Use fresh parsley for best flavor, but dried parsley can be used in a pinch.
