Tuna Salad Recipe
This classic Tuna Salad recipe combines flaky albacore tuna with crunchy celery, tangy dill relish, and a creamy mayo dressing, enhanced with fresh parsley and a hint of lemon juice. It’s perfect as a sandwich filling, lettuce wrap, or served with crackers, offering a light yet satisfying meal that’s easy to prepare and bursting with flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes (including chilling time)
- Yield: 4 servings (about 2 ½ cups total) 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
Tuna Salad Ingredients
- 2 (5-oz.) cans albacore tuna, drained well
- 1 stalk celery, finely diced
- 2 tablespoons white onions, minced (can substitute yellow onion)
- 1/3 cup mayonnaise (can substitute Greek yogurt)
- 1 tablespoon dill or sweet relish (dill recommended)
- 2 teaspoons lemon juice
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon yellow mustard
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dry dill weed
- 1/4 teaspoon freshly cracked pepper
- 1 pinch cayenne pepper (optional)
For Serving
- Butter lettuce, bread, flour tortillas, or crackers
Instructions
- Drain the tuna thoroughly. Use the lid of the tuna can or a tuna can strainer to remove all liquid from the cans. Ensuring the tuna is well-drained prevents watery tuna salad.
- Shred the tuna. Break apart the tuna thoroughly using a fork to create plenty of surface area for absorbing flavors and combining evenly with other ingredients.
- Mix all ingredients. In a medium bowl, combine the shredded tuna, diced celery, minced onions, mayonnaise, relish, lemon juice, parsley, mustard, salt, garlic powder, dry dill weed, pepper, and optional cayenne. Stir well until fully incorporated.
- Chill before serving. Refrigerate the tuna salad for at least 30 minutes to allow the flavors to meld. If short on time, it may be served immediately.
- Serve. Use the tuna salad as a filling for lettuce wraps, sandwiches, wraps, or serve it with crackers as a light snack or meal.
Notes
- Drain tuna very well to avoid watery salad.
- Use tuna packed in water instead of oil for better texture since mayonnaise contains oil.
- Shredding tuna increases flavor absorption and creates a balanced bite.
- You can substitute Greek yogurt for mayonnaise for a lighter variant.
- Adding toppings like cheddar cheese makes delicious tuna sandwiches.
- Optional additions include hard boiled eggs, avocado, honey, cucumbers, apples, walnuts, almonds, capers, cranberries, carrots, bell peppers, and jalapeños.
- Try variations with canned crab meat, half crab and half tuna, or canned chicken.
- Chilling the salad enhances the melding of flavors.
- Serve in various forms: lettuce wraps, tortillas, toast, or as tuna melts.
- Store in an airtight container in the refrigerator for 3-5 days.
Keywords: Tuna Salad, Tuna Sandwich, Healthy Salad, No Cook Recipe, Quick Lunch, Seafood Salad, Easy Dinner
Find it online: https://bakedbylisa.com/tuna-salad-recipe/
