Classic Tuna Salad
This simple and satisfying tuna salad is perfect for a quick lunch. Flaky canned tuna is combined with creamy mayonnaise, crunchy celery, and zesty onion. Enjoy it on lettuce wraps, crackers, or as a sandwich filling.
An original recipe by Forkin
- Total time
- 10 min
- Serves
- 2
- Difficulty
- Easy
- Per serving
- 304 kcal
Allergen information: may contain celery, eggs, fish, mustard, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 140 gcanned tuna, drained
- 4 tbspmayonnaise
- 1 pcscelery stalk, finely chopped
- 1 tbspred onion, finely minced
- 1 pcsdill pickle, finely chopped
- 0.5 tspdijon mustard
- 1 pinchsalt
- 1 pinchblack pepper, freshly ground
garnish
- 1 tbspfresh parsley, chopped(optional)
Equipment
fork · mixing bowl · cutting board · knife
The method
Step by step
- 1
Flake the drained canned tuna into a medium-sized mixing bowl.
About 1 min
Cook’s note: Ensure the tuna is well-drained to prevent a watery salad.
- 2
Add the mayonnaise, finely chopped celery, minced red onion, chopped dill pickle, and dijon mustard to the bowl.
About 2 min
- 3
Season with salt and black pepper.
- 4
Mix all ingredients thoroughly until well combined and creamy.
About 2 min
Cook’s note: Mix gently to keep some texture in the tuna.
- 5
Taste the tuna salad and adjust seasonings if needed.
About 1 min
Cook’s note: Add more mayonnaise for a creamier consistency or a pinch more salt/pepper to taste.
- 6
Garnish with fresh parsley if desired before serving.
Per serving
Nutrition
- Calories
- 304.4kcal
- Protein
- 18.9g
- Carbs
- 3.1g
- Fat
- 24.5g
- Fibre
- 0.7g
- Sugar
- 1.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover tuna salad in an airtight container in the refrigerator.