This is my delicious and super easy Tuna Salad recipe! It's creamy, a little tangy, and has a nice crunch from celery, onions, and relish. I typically eat this in a sandwich, but it also tastes great with crackers or in a tuna melt.
Can't get enough of easy recipes? Try my egg salad next!
About This Recipe
Since the New Year started, I've been looking for easy ways to get more protein in my diet (trying to gain muscle for the summer!). Canned tuna is extremely good for this. It's extremely lean, packed with protein, and does not have too many calories because it's low in fat. My favorite way to eat is in a tuna salad!
After making it a few times last week, I've landed on a recipe that I really like. The secret is to squeeze the tuna with your hands to get out the extra liquid before mixing it. I really hate soggy tuna salad, and this method works great to make sure the texture is not too wet!
A tuna salad sandwich is the obvious choice for this tuna salad, but you can also eat it with crackers, chips, or carrots and celery. Heck, people in the US even make tuna pasta salads. Just boil some pasta and toss it with it. You might want to add some more mayo, sour cream, or Greek yogurt though, to give it a saucier texture.
Key Ingredients
Canned tuna: I used two cans of tuna for this. You can use either packed in water or packed in oil; it doesn't matter.
Mayonnaise: If you're looking for something healthier, you can use light mayonnaise, greek yogurt, or even substitute it with avocado (but make sure it's very ripe, or else it won't be creamy).
Celery: I love the addition of celery to tuna salad because it adds a nice crunch.
Onions: Onions add crunch and flavor. If you do not like onions you can use less or omit it altogether.
Relish: You can also use chopped pickles. I like the sweet and tangy flavor it adds.
Parsley: A little bit of herbaceousness goes a long way. If you don't have fresh parsley, use 1 teaspoon of dried parsley.
Dijon mustard + lemon juice: These are used for acidity and flavor.
Instructions
STEP 1: Drain the tuna, then squeeze out the remaining liquid with your hands. Transfer to a bowl.
STEP 2: Add the remaining ingredients and fold until combined. You can eat it right away but some people like to refrigerate it for 15 minutes first. Personally, I've never noticed a difference in flavor, so I say eat it right away.
๐ Recipe
Tuna Salad
Ingredients
- 2 (5-ounce) cans tuna
- โ cup mayo
- 1 rib celery (finely chopped)
- 1-2 tablespoons red onion (finely chopped)
- 1 tablespoon parsley (chopped)
- 1 tablespoon relish (or chopped pickles)
- 2 teaspoons Dijon mustard
- 1-2 teaspoons lemon juice (to taste)
Instructions
- Open the cans of tuna and drain them. Use your hands to gently squeeze out any extra liquid. This is important because it keeps the salad from being too wet. Put the squeezed tuna in a medium-sized bowl.
- Add the remaining ingredients and mix until well combined.
- Serve in sandwiches, wraps, or even as a dip for crackers. Enjoy!
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