Tuna Salad Recipe

This Tuna salad recipe is easy lunch it could be done before to eat throughout the week. Made with flaked canned tuna, celery, onion, pickles and mayonnaise, it’s refreshing and satisfying.

I love an easy lunch sandwich, from my classic chicken salad to ham and cheese; This tuna salad recipe is no exception.

Holly’s Recipe Highlights. Classic tuna salad

• Why do it? Tuna salad is quick and easy to make, while versatile enough to add any of your favorite ingredients.
• Service offers. Make ahead and serve lunch with sandwiches or crackers as a snack.

Total time. 15 minutes Services: 4: Cooking method: Frozen

Ingredients for tuna salad

• TunaI prefer water-packed tuna over oil-packed tuna because it’s lighter, but you can use any variety. Solid tuna has larger chunks and solid tuna has smaller chunks.
• To get dressed. The pattern is really simple and uses mayonnaise as a base. Lemon juice and a bit of Dijon mustard add a bit of tang.
• AdditionsChopped celery, chopped pickles and chopped green onions add flavor and crunch.

The best variations

• Lighten up this salad a bit by replacing some of the mayonnaise with Greek yogurt.
• Add fresh herbs (such as flat-leaf parsley or dill).
• For extra crunch, try diced red bell pepper or red onion.
• Top this salad with capers, chopped olives, or dried cranberries.
• Add a chopped hard-boiled egg to make the salad stronger.

How to make tuna salad

1. Drain the tuna well (full recipe below).
2. Combine all ingredients in a medium bowl and mix gently.
3. Taste and season with salt and pepper before serving.

Retention of remains

If it is not eaten first because it is so good, the tuna salad can be stored in the refrigerator for up to 2 days.

Did you like this tuna salad recipe? Leave a comment and rating below.

Preparation time 10:00 minute minute

Cooking time 5:00 minute minute

Total time 15:00 minute minute

• Drain the tuna well.
• In a medium bowl, combine mayonnaise, dill pickles, celery, green onion, Dijon, and lemon juice. And stir to combine.
• Add the tuna and gently shred it with a fork. Stir to combine and season with salt and pepper to taste.
• Use as a salad topping, in sandwiches, or to add to pasta salads.

Tuna salad can be stored in an airtight container in the refrigerator for up to 2 days.
Serve tuna salad as a sandwich, on top of lettuce or as a wrap in a tortilla.

 

Calories. 369 |: Carbohydrates. 2:is |: Proteins. 17:00is |: Fats. 32:00is |: Saturated fats. 5:00is |: Polyunsaturated fats. 19:00is |: Monounsaturated fats. 7:00is |: Trans fats. 0.1:is |: Cholesterol. 48:mg |: Sodium. 738mg |: Potassium. 232:mg |: Fiber. 1:is |: Sugar. 1:is |: Vitamin A. 211:IU: |: Vitamin C. 2:mg |: Calcium. 43:mg |: iron 2:mg

The nutritional information provided is an estimate and depends on the preparation methods and brands of ingredients used.

Course: Fish, lunch, snack

Kitchen american

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