Tuna Salad

This is like no Tuna Salad you've had before! It's made with or without mayo along with crunchy celery and onions, a hint of relish and mustard, zesty lemon juice, and simple seasonings.

Prep Time15

Total Time15

Course: Main Course, Salad

Cuisine: American

Servings: servings

Calories: 200kcal

Author: Stephanie

Ingredients

2 (5-oz.) cans albacore tuna drained well
1 stalk celery finely diced
2 tablespoons white onions minced (can sub yellow onion)
1/3 cup mayo can sub Greek yogurt
1 tablespoon dill or sweet relish (I use dill)
1 tablespoon lemon juice
1 tablespoon parsley freshly chopped
1 teaspoon yellow mustard
¼ teaspoon EACH: salt, garlic powder, dry dill weed, freshly cracked pepper
1 pinch cayenne optional

For Serving:

Butter lettuce, bread, flour tortillas, or crackers

US Customary - Metric

Instructions

Use the lid of the tuna can (or a tuna can strainer) to completely drain the tuna. This is important, as we don’t want watery tuna salad!
Shred/break the tuna apart thoroughly to create a lot of surface area, this will ensure the other ingredients are well distributed and absorbed.
Mix the tuna salad ingredients together in a medium bowl until well combined.
Chill for at least 30 minutes prior to serving if possible. Otherwise, it may be served immediately. Serve in a lettuce wrap, in a sandwich, wrap, or with crackers!

Notes

Pro Tips

Note: This recipe yields about 2 ½ cups of Tuna Salad, and makes 4 servings (each serving = just over 1/2 cup per person). This is also enough for 3 generously filled tuna sandwiches.
Be sure to drain the tuna very well so that the salad isn't watery.
I recommend tuna that's packed in water vs. oil, as the mayo already contains oil.
Break the tuna apart well so that there is a lot of surface area, this allows it all to absorb the mayo and other ingredients well, so that every bite is balanced and flavorful.
Greek yogurt can be used instead of Mayo if preferred.
Feel free to top Tuna Sandwiches with cheddar cheese, it's delicious!
Other additions include: Hard boiled eggs, avocado, a hint of honey, finely diced cucumbers, diced apples, toasted walnuts, almonds, capers, cranberries, grated carrots, diced bell peppers and jalapenos.
Feel free to make this recipe with canned crab meat, or half crab half tuna! Canned chicken may also be used.
Chill the tuna salad for at least 30 minutes if possible to allow the flavors to meld.
Serve this in lettuce wraps, flour tortillas, over toast, or in a sandwich. You can also use this to make Tuna Melts!
Be sure to try my Tuna Pasta Salad recipe next!

Storage

Store in an airtight container and refrigerate for up to 3-5 days.

Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition